Stuffed shells get an extra dose of greens with healthy kale!
12 ounces jumbo shells pasta
10 ounces fresh baby kale
1 (15 ounces) container whole milk ricotta
4 ounces chopped prosciutto
1 egg, lightly beaten
1 cup grated parmesan cheese
½ teaspoon freshly ground black pepper
Sonoma Gourmet Kale Pesto and White Cheddar Sauce, divided
½ cup mozzarella cheese, shred
1. Preheat the oven to 375°F. Butter your baking dish.
2. Bring a large pot of salted water to a boil and cook the pasta according to the package's directions, about 10 minutes, until al dente. Drain and set aside.
3. In a microwave safe bowl covered with plastic wrap, cook the kale in the microwave for about 2 minutes. Chop the kale. In a medium bowl, combine the chopped spinach, prosciutto, ricotta, prosciutto, egg, parmesan cheese, and pepper.
4. Pour 1 1/2 cups of the Kale Pesto and White Cheddar Sauce into the baking dish. Fill the pasta shells with about 1-2 tablespoons of the kale and ricotta mixture and arrange in the dish. Sprinkle top with mozzarella cheese. Place in the oven and bake for about 25 minutes, or until the top of the dish is golden and the sauce is bubbling. Remove from the oven and serve immediately with any remaining sauce on the side.