I love kale! I also love stuffed shells. One day I thought “why not combine them”? The resulting dish was a hearty, healthy and delicious meal! As a bonus, this recipe made enough for two batches. One to enjoy and one to put in the freezer for a quick meal another day.
Dice and sweat two onions and five cloves of garlic in a large skillet over medium heat until the onions are translucent.
This beautiful bunch of kale gets chopped, on the small side, and added to the skillet with the onions and garlic.
Meanwhile, mix together two containers of dairy free ricotta, half bag of dairy free mozzarella, two eggs, two tablespoons of nutritional yeast, basil, oregano, salt and pepper. Tofu can be substituted for the dairy free ricotta if you can not find it. Also, the eggs can be omitted to make this vegan. I prefer the texture with them though. You can also feel free to use full dairy cheese if you prefer.
Once the kale has wilted nicely, combine with the dairy free ricotta mixture.
Next cover the bottom of a nine by thirteen baking dish with sauce. We used two pints of our roasted garlic tomato sauce from this summer’s canning project. Feel free to use whatever sauce you have in the pantry.
While preparing everything, cook one box of large stuffed shells two minutes shy of the directions. They will continue to cook while baking. You do not want mushy pasta! Drain and rinse in cold water. Stuff each shell with about a tablespoon of the dairy free ricotta mixture and place in the baking dish.
Once the baking dish is full, cover the shells with more sauce, the remaining half bag of dairy free mozzarella, and a sprinkle of nutritional yeast.
Bake in a 375* oven for fifteen minutes covered and an additional fifteen minutes uncovered. The cheese should be melted nicely.
These shell are delicious, healthy and also very filling! I could only eat three!