Baby, it’s cold outside, but there is no need to worry. I have the perfect dish for you to cozy up to. My shells are the perfect hearty dish to satisfy your taste buds and make you forget all about the cold weather.
PHOTO AND RECIPE BY: CHEF HUDA®
What You Need
20 jumbo pasta shells
2 1/2 cups of marinara sauce-store bought
1/2 cup Parmesan cheese – shaved
Spinach and Kale Ricotta Mix
2 cups fresh spinach-chopped
2 cups fresh baby kale
1 cup mushrooms-chopped
1/2 onion- finely chopped
1 tablespoons garlic-minced
3 cups skim milk ricotta cheese
1 1/2 cup skim milk mozzarella cheese – shredded
1 large egg
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
~Preheat the oven to 425 degrees
Now, let’s make something Pretty and Delicious! Start with the pasta. Cook the pasta al dente by following the directions on package. When the pasta is done, drain and rinse under cold water to cool.
While your pasta cools, place a large sauté pan over medium high heat. Add olive oil and garlic to sauté pan, cook for 1-2 minutes, then add in onions and mushrooms. Cook for 3-4 minutes. Once done, remove from heat and add and mix in kale and spinach, set aside and let cool.
In large bowl mix together ricotta, mozzarella, parmesan, egg, salt and pepper. Once combined, fold in spinach and kale mixture. Use a spoon to stuff shells with mixture, repeat until all shells are generously filled. Line up stuffed shell in sauced baking dish. Add in remaining marinara sauce to baking dish. Bake for 10-12 minutes until sauce is bubbling. When done remove from oven. Finish by sprinkling Parmesan cheese. Enjoy!