Sweet Potato and Kale Stuffed Shells

Sweet Potato and Kale Stuffed Shells takes about 1 hour and 25 minutes from beginning to end. This recipe makes 6 servings with 343 calories, 20g of protein, and 19g of fat each. For $2.18 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 22 people found this recipe to be delicious and satisfying. A couple people really liked this main course. A mixture of egg, pepper, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Cook Nourish Bliss. With a spoonacular score of 86%, this dish is amazing. Similar recipes include Butternut Squash and Kale Stuffed Shells, Kale and Ricotta Stuffed Shells with Butternut Squash Sauce, and Indian Stuffed Potato Shells.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 large egg, lightly beaten

3 cloves garlic, minced

½ cup thinly sliced green onions, plus extra for garnish

24 jumbo pasta shells

1 bunch lacinato kale (9 to 10 ounces), stems removed and leaves torn into bite-sized pieces

25 ounces marinara sauce, divided

about 2 cups freshly shredded mozzarella cheese

1 tablespoon olive oil

¼ teaspoon pepper

1 medium red bell pepper, diced

1 ¼ cups ricotta cheese, strained if watery

½ teaspoon salt

¾ cup sweet potato puree (homemade or store-bought)

½ cup low-sodium vegetable broth

Equipment:

oven

pot

frying pan

bowl

baking pan

aluminum foil

Cooking instruction summary:

Preheat the oven to 350F.Bring a large pot of lightly salted water to a boil. Cook the pasta shells until al dente, according to the package directions (err on the side of undercooked you do not want to overcook these). Drain then rinse well with cold water.Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the pepper and cook for about 2 to 3 minutes, until softened. Add in the garlic and cook for about 30 seconds, until fragrant. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6 to 8 minutes, until the kale has wilted down and the broth has evaporated. Remove from the heat and add to a large bowl.Add the ricotta, sweet potato puree, green onions, salt and pepper to the bowl and mix until combined. Taste and season with additional salt / pepper if needed. Mix in the egg (the mixture will be on the wet side).Spread about 1 cups of the marinara sauce in the bottom of a 913 inch baking dish. Scoop an equal amount of the filling into each of the cooked pasta shells, working carefully so they dont tear. Place the filled shells in the prepared baking dish in a single layer. Pour the remaining marinara sauce evenly over the top, then sprinkle with the cheese. Cover with aluminum foil.Bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly. Let stand for about 5 to 10 minutes. Garnish with additional sliced green onions and serve!

 

Step by step:


1. Preheat the oven to 350F.Bring a large pot of lightly salted water to a boil. Cook the pasta shells until al dente, according to the package directions (err on the side of undercooked you do not want to overcook these).

2. Drain then rinse well with cold water.Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the pepper and cook for about 2 to 3 minutes, until softened.

3. Add in the garlic and cook for about 30 seconds, until fragrant.

4. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6 to 8 minutes, until the kale has wilted down and the broth has evaporated.

5. Remove from the heat and add to a large bowl.

6. Add the ricotta, sweet potato puree, green onions, salt and pepper to the bowl and mix until combined. Taste and season with additional salt / pepper if needed.

7. Mix in the egg (the mixture will be on the wet side).

8. Spread about 1 cups of the marinara sauce in the bottom of a 913 inch baking dish. Scoop an equal amount of the filling into each of the cooked pasta shells, working carefully so they dont tear.

9. Place the filled shells in the prepared baking dish in a single layer.

10. Pour the remaining marinara sauce evenly over the top, then sprinkle with the cheese. Cover with aluminum foil.

11. Bake for 30 minutes.

12. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

13. Let stand for about 5 to 10 minutes.

14. Garnish with additional sliced green onions and serve!


Nutrition Information:

Quickview
341k Calories
20g Protein
18g Total Fat
25g Carbs
37% Health Score
Limit These
Calories
341k
17%

Fat
18g
29%

  Saturated Fat
9g
62%

Carbohydrates
25g
8%

  Sugar
9g
10%

Cholesterol
86mg
29%

Sodium
1211mg
53%

Get Enough Of These
Protein
20g
40%

Vitamin K
325µg
310%

Vitamin A
12757IU
255%

Vitamin C
93mg
113%

Copper
0.88mg
44%

Calcium
403mg
40%

Manganese
0.71mg
35%

Phosphorus
336mg
34%

Selenium
19µg
28%

Potassium
940mg
27%

Vitamin B2
0.44mg
26%

Vitamin B6
0.47mg
23%

Vitamin E
2mg
19%

Vitamin B12
1µg
18%

Magnesium
69mg
17%

Zinc
2mg
17%

Iron
2mg
16%

Fiber
3g
15%

Folate
56µg
14%

Vitamin B3
2mg
13%

Vitamin B5
1mg
11%

Vitamin B1
0.16mg
10%

Vitamin D
0.42µg
3%

covered percent of daily need
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