Kale Stuffed Shells
Stuffed pasta shells are one of those Italian American classics that used to lead me to believe that the majority of Italian cooking is just various combinations of pasta, red sauce and cheese. Of course I know better now, but that doesn’t stop stuffed shells from being a beloved classic.
What I love about classics like this is how it’s widely open for interpretation in terms of what can be stuffed inside these shells and, of course, what sort of sauces you can pair them with, which is what lead me to today’s recipe where I’ll simply be stuffing my shells with a blended mix of fresh kale, cheese, and a bit of basil, making it a creamy kale pesto if you will.
I will bake my kale stuffed pasta shells in a light and simple tomato sauce made using both fresh cherry tomatoes and canned crushed tomatoes, giving me a lovely mix of tomato flavor.
Not only will it be delicious, but you can make this dish days in advance and simply bake it before you want to serve.
Makes 6 servings. (Or 4 if you and your guests are really hungry)
For the Sauce:
1/4 cup extra virgin olive oil
8 garlic cloves, peeled and crushed
1 pint fresh cherry tomatoes, cut in half
1 can (15oz) crushed tomatoes
A 4-inch piece of Parmigiano rind
A large sprig of basil, stem and all
2 tsp sugar
Salt and pepper
For the Pasta and Filling:
Salt and pepper
1 pound jumbo pasta shells
1 bunch Tuscan kale, leaves stripped off the stems
1/2 cup fresh basil leaves, plus some more shredded leaves for topping
1/2 cup shelled roasted pistachios
1/2 cup extra virgin olive oil
1 cup whole milk ricotta cheese
1/2 cup finely grated Parmigiano Reggiano, plus more for topping
Heat the oven to 350 degrees F and bring a large pot of salted water to a boil
To make the sauce, heat the olive oil and garlic in a wide saucepan over medium low heat for about 8 minutes, slowly sizzling the garlic until it just starts to turn golden.
Remove the garlic with a slotted spoon and set aside. Then to the reserved oil, add the cherry tomatoes, crushed tomatoes, basil, Parmigiano rind, and sugar. Bring to a boil, then reduce to a simmer and let it go for 15-20 minutes, crushing the fresh tomatoes now and then, or until the sauce has thickened.
Once thickened, remove the basil stem and Parmigiano rind, then taste and season the sauce with salt and pepper until you like it.
While the sauce simmers, boil the jumbo pasta shells for 8-10 minutes, or according to the package directions for al dente. They should be pliable, but certainly not falling apart. When the pasta is about a minute away from being done, add the kale leaves and continue boiling until the kale is wilted but still bright green.
Drain, then transfer the kale to a food processor along with the reserved garlic, basil, and pistachios. Blend until it’s all broken down, then with the food processor still running, slowly drizzle in the olive oil and continue mixing until smooth. Finally stir in the ricotta and Parmigiano, blend until combined, then taste and season with salt and pepper.
Once the filling is blended, the pasta has cooled a bit and the sauce is perfect, spread half of the sauce onto the bottom of an oiled 9x13 baking dish. Pick up each pasta shell, then use a spoon to scoop in enough of the kale filling to completely stuff. (A piping bag does help make the job a bit less messy, but is not necessary) Transfer each filled pasta shell into the baking pan, making sure to press it into the sauce.
Once all of the shells are stuffed and in the sauce, cover the whole pan with foil and bake for 30 minutes, then remove the foil and bake and additional 15 minutes. Allow everything to cool for 10 minutes before topping with more sauce, shredded basil, and grated Parmigiano and serving.
