• Deby Hogue

Kale, Butternut and Ricotta Stuffed Shells

Meatless Monday!

Snug as bugs in a rug. I know I have said this before about other food. It's just that whenever I squeeze cute food tight in a pan, that line comes to me. And I hate bugs, well in my house anyway. I was looking at the Butter Nut Squash that I had bought and had done nothing with for about a week now, and I thought it would be good with the ricotta cheese that I had just made and the Kale that was sitting in my fridge. So I mixed it all together and it sure turned out good. It's a little sweet from the Butter Nut Squash and spicy form my sauce. Great combo!

Kale, Butternut and Ricotta Cheese Stuffed Shells

1 medium butter nut squash

1 bunch kale

1 cup ricotta cheese

1 pkg. of large shells

1 egg

salt and pepper

Olive Oil

Marinara Sauce

Cut the squash in half ( be careful it's super hard) and take out the seeds. Cut some slashes in the squash and add salt and pepper. Bake on top of foil ( this way you can just throw the foil away) in oven at 350 degrees until soft, this will take about 45 min. Make the filling.

Chop the kale and sauté in just one Tablespoon of Olive Oil until soft. Squeeze out all the moisture and add to a medium bowl.

Add the 1 cup of cheese or 2 cups to make more, and the cooked squash and smash it all together, add salt and pepper and the egg. Set aside

Boil the shells per directions on pkg. When cool enough to handle, stuff with the mixture and set on top of some sauce in a pan. I used a 9x9 in. pan. I couldn't fit all the shells so if you want to make more put in a 9x13. You will need 2 cups of cheese though.

Add more sauce on top and bake until hot and bubbly, about 35-45 minutes.

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