With many people adopting meatless recipes to serve for Meatless Monday’s, I decided to update an old-time, cold weather comfort food dish: stuffed pasta shells. I’ve updated my old recipe with kale. One of the healthiest vegetables you can eat, kale is a power-packed member of the cabbage family. It’s considered a “superfood” – whole foods that have a naturally high concentration of nutrients, which makes this recipe update truly super.
Ingredients
16 jumbo pasta shells 9 ounce bunch (about 250 grams) organic kale, center ribs trimmed out 2 tablespoons olive oil 1 cup finely chopped onion (about 5 ounces or 150 grams) 2 large garlic cloves, finely chopped 15 ounces (425 grams) part skim Ricotta cheese (I like Polly O if you can get it) 3/4 cup (60 grams) freshly grated Parmesan-Reggiano cheese, plus extra for the top (divided use) 1 large egg ¼ cup chopped fresh flat leaf (Italian) parsley (part fresh oregano is nice too) 1 teaspoon dried Italian blend herbs (or use dried basil) ¾ teaspoon kosher or sea salt ¼ teaspoon ground black pepper, or more to taste 1/8 teaspoon freshly grated nutmeg (optional but good) 25-30 ounces of homemade tomato sauce or your favorite jarred brand
