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Sausage-and-Kale Stuffed Shells
Credit:
Justin Walker
Recipe Summary
prep: 30 mins
total: 2 hrs 30 mins
Yield: Makes one 9-by-13-inch pan (serves 6 to 8)
Ingredients
Ingredient Checklist
6 ounces jumbo shells (from a 12-ounce box)
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
4 ounces spicy Italian sausage, removed from casing
2 cups chopped kale leaves (from 1 small bunch)
1 1/2 cups ricotta cheese (12 ounces)
6 tablespoons freshly-grated Parmigiano Reggiano
8 ounces low-moisture mozzarella, grated (2 cups)
3 cups Three-Ingredient Marinara or your favorite jarred sauce (such as Rao’s)
Cook's Notes
Extra Sauce: If you are using a 32-ounce jar of sauce and have 3 1/2 cups sauce, go ahead and use it all!Freezer Tip:To save on space in freezer and free up your baking dishes. Line pan with plastic wrap. Freeze until solid, about 4 hours. Remove from freezer and run bottom of pan briefly under warm water to loosen. Lift out of pan. Wrap well in plastic then in foil. When ready to bake. Unwrap and discard plastic. Return to baking dish. Use the same parchment paper and foil to cover while baking.
Gallery
Sausage-and-Kale Stuffed Shells
Credit:
Justin Walker
Recipe Summary
prep: 30 mins
total: 2 hrs 30 mins
Yield: Makes one 9-by-13-inch pan (serves 6 to 8)
Gallery
Sausage-and-Kale Stuffed Shells
Credit:
Justin Walker
Sausage-and-Kale Stuffed Shells
Credit:
Justin Walker
Sausage-and-Kale Stuffed Shells
Recipe Summary
prep: 30 mins
total: 2 hrs 30 mins
Yield: Makes one 9-by-13-inch pan (serves 6 to 8)
Recipe Summary
prep: 30 mins
total: 2 hrs 30 mins
Yield: Makes one 9-by-13-inch pan (serves 6 to 8)
prep: 30 mins
total: 2 hrs 30 mins
prep:
30 mins
total:
2 hrs 30 mins
Yield: Makes one 9-by-13-inch pan (serves 6 to 8)
Makes one 9-by-13-inch pan (serves 6 to 8)
Ingredients
Ingredients
- 6 ounces jumbo shells (from a 12-ounce box)
- Kosher salt and freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- 4 ounces spicy Italian sausage, removed from casing
- 2 cups chopped kale leaves (from 1 small bunch)
- 1 1/2 cups ricotta cheese (12 ounces)
- 6 tablespoons freshly-grated Parmigiano Reggiano
- 8 ounces low-moisture mozzarella, grated (2 cups)
- 3 cups Three-Ingredient Marinara or your favorite jarred sauce (such as Rao’s)
Directions
Cook shells in a large pot of salted boiling water 5 minutes; drain. Heat oil in a large nonstick skillet over medium high heat. Add sausage; cook, breaking up with spoon, until cooked through, 4 to 5 minutes. Transfer to a plate. Add kale and 2 tablespoons water to pan and cook, stirring, until wilted about 2 minutes. Season with salt and pepper. Add to sausage. Let cool completely then coarsely chop mixture.
Combine ricotta, 1/4 cup Parmigiano, 1/2 cup mozzarella, and sausage mixture. Season with salt and pepper. Stuff each shell with about 2 tablespoons filling. Spread 1 1/2 cups marinara sauce in a 9-by-13-inch baking dish. Top with shells; spread 1 1/2 cups sauce over shells. Sprinkle with remaining mozzarella and Parmigiano. Cover with parchment- lined foil.To Freeze: Freeze 1 hour, then wrap entire dish in plastic and keep in freezer up to 3 months. To bake, preheat oven to 375 degrees. Remove plastic. Bake, covered, until heated through and bubbling around edges, about 1 hour. Uncover and bake until cheese is bubbling and golden in spots, about 20 minutes. Let stand 15 minutes before serving.To Bake and Serve: Preheat oven to 375 degrees. Remove plastic. Bake, covered, until heated through and bubbling around edges, about 1 hour. Uncover and bake until cheese is bubbling and golden in spots, about 20 minutes. Let stand 15 minutes before serving.
Cook's Notes
Extra Sauce: If you are using a 32-ounce jar of sauce and have 3 1/2 cups sauce, go ahead and use it all!Freezer Tip:To save on space in freezer and free up your baking dishes. Line pan with plastic wrap. Freeze until solid, about 4 hours. Remove from freezer and run bottom of pan briefly under warm water to loosen. Lift out of pan. Wrap well in plastic then in foil. When ready to bake. Unwrap and discard plastic. Return to baking dish. Use the same parchment paper and foil to cover while baking.
Cook’s Notes
Extra Sauce: If you are using a 32-ounce jar of sauce and have 3 1/2 cups sauce, go ahead and use it all!
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sausage-and-Kale Stuffed Shells
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sausage-and-Kale Stuffed Shells
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
