eat your greens Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Cook Pasta Shells

   Bring a large pot of salted water to a rolling boil. Add the 20 jumbo pasta shells and cook them according to package directions, usually about 8 minutes, until they're al dente. Drain the cooked shells, then rinse them with cold water to keep them from sticking together. Set them aside.

   8 min
2. 02

   Sauté Onion and Kale

   While the pasta cooks, finely chop the 1 onion. Heat the 1 tablespoon olive oil in a large pan over medium heat. Add the chopped onion and cook until it softens, about 4 minutes.

   Roughly chop the 1 big bunch kale, making sure to discard any tough stems, then add it to the pan with the onion. Cook until the kale is wilted, about 3 minutes. Season with salt and pepper, then remove from heat and let it cool slightly.

   7 min
3. 03

   Make Cheese Filling

   In a large bowl, combine the 1 1/2 cups ricotta cheese, 1/2 cup of the mozzarella cheese, the 1 large egg, 1/2 teaspoon ground mustard, and 1 pinch nutmeg. Finely chop the 1/4 cup basil and stir it into the bowl.

   Once the sautéed kale and onion mixture has cooled down a bit, squeeze out any excess liquid — you want the filling to be firm, not watery. Fold this mixture into the cheese filling. Season with salt and pepper to taste.

   5 min
4. 04

   Stuff and Assemble Shells

   Preheat your oven to 190°C (375°F). Spread the 1 jar tomato sauce evenly across the bottom of a 9x13 inch baking dish. Carefully fill each of the cooked jumbo pasta shells with a generous amount of the kale and cheese filling. Arrange the stuffed shells in a single layer over the tomato sauce in the baking dish.

   7 min
5. 05

   Bake Stuffed Shells

   Sprinkle the remaining 1/2 cup mozzarella cheese over the stuffed shells. Cover the baking dish with foil and bake for 10 minutes. Remove the foil and continue baking for another 8 minutes, or until the cheese is melted and bubbly and the sauce is heated through.

   18 min