Sweet Potato and Kale Stuffed Shells

Sweet Potato and Kale Stuffed Shells takes about 1 hour and 25 minutes from beginning to end. This recipe makes 6 servings with 343 calories, 20g of protein, and 19g of fat each. For $2.18 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 22 people found this recipe to be delicious and satisfying. A couple people really liked this main course. A mixture of egg, pepper, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Cook Nourish Bliss. With a spoonacular score of 86%, this dish is amazing. Similar recipes include Butternut Squash and Kale Stuffed Shells, Kale and Ricotta Stuffed Shells with Butternut Squash Sauce, and Indian Stuffed Potato Shells.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F.Bring a large pot of lightly salted water to a boil. Cook the pasta shells until al dente, according to the package directions (err on the side of undercooked you do not want to overcook these). Drain then rinse well with cold water.Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the pepper and cook for about 2 to 3 minutes, until softened. Add in the garlic and cook for about 30 seconds, until fragrant. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6 to 8 minutes, until the kale has wilted down and the broth has evaporated. Remove from the heat and add to a large bowl.Add the ricotta, sweet potato puree, green onions, salt and pepper to the bowl and mix until combined. Taste and season with additional salt / pepper if needed. Mix in the egg (the mixture will be on the wet side).Spread about 1 cups of the marinara sauce in the bottom of a 913 inch baking dish. Scoop an equal amount of the filling into each of the cooked pasta shells, working carefully so they dont tear. Place the filled shells in the prepared baking dish in a single layer. Pour the remaining marinara sauce evenly over the top, then sprinkle with the cheese. Cover with aluminum foil.Bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly. Let stand for about 5 to 10 minutes. Garnish with additional sliced green onions and serve!

 

Step by step:

1. Preheat the oven to 350F.Bring a large pot of lightly salted water to a boil. Cook the pasta shells until al dente, according to the package directions (err on the side of undercooked you do not want to overcook these).

2. Drain then rinse well with cold water.Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the pepper and cook for about 2 to 3 minutes, until softened.

3. Add in the garlic and cook for about 30 seconds, until fragrant.

4. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6 to 8 minutes, until the kale has wilted down and the broth has evaporated.

5. Remove from the heat and add to a large bowl.

6. Add the ricotta, sweet potato puree, green onions, salt and pepper to the bowl and mix until combined. Taste and season with additional salt / pepper if needed.

7. Mix in the egg (the mixture will be on the wet side).

8. Spread about 1 cups of the marinara sauce in the bottom of a 913 inch baking dish. Scoop an equal amount of the filling into each of the cooked pasta shells, working carefully so they dont tear.

9. Place the filled shells in the prepared baking dish in a single layer.

10. Pour the remaining marinara sauce evenly over the top, then sprinkle with the cheese. Cover with aluminum foil.

11. Bake for 30 minutes.

12. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

13. Let stand for about 5 to 10 minutes.

14. Garnish with additional sliced green onions and serve!

Nutrition Information:

covered percent of daily need