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Sausage and Kale Stuffed Shells

Original recipe from Martha Stewart
kept bysimbakins
recipe by
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Ingredients: 

6 ounces jumbo shells (from a 12 ounce box)
Koscher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
4 ounces Italain sausage, removed from casing
2 cups chopped kale leaves
1 1/2 cups ricotta (12 ounces)
6 tablespoons frhly grated Parmigiano-Reggiano
8 ounces (2 cups) low-moisture mozzarella, grated
3 cups homemade or store-bought marinara sauce
9-by-13 inch glass baking dish or small oven safe dishes.

  1. Cook shells in a large pot of salted boiling water for 5 minutes and drain.
  2. Heat oil in a non-stick skillet over medium-high heat. Add sausgae and cook, breaking it up with a spoon, until cooked through, 3 to 5 minutes.
  3. Trasfer to a plate.
  4. Add kale to the skillet and 1 tablespoon water, cook, stirring, until wilted, about 2 minutes.
  5. Season with salt and pepper. 
  6. Transfer to the plate with sausage.
  7. Let cool completely. Be sure that all is in samll pieces.
  8. In a bowl, combine ricotta, 1/4 cup Parmigiano-Reggiano, 1/2 cup mozzarella, and sausage mixture.
  9. Season with salt and pepper.
  10. Stuff each shell with tablespoons of the sausage mixture.
  11. Spread 1 1/2 cups marinara sauce in a 9-by-13 inch baking dish.
  12. Top with shells; spread 1 1/2 cups marinara sauce over the top.
  13. Sprinkle with the remaining mozzarella and Parmigiano-Reggiano.
  14. Cover with parchment-lined foil.
  15. Freeze 1 hour.
  16. Then, if you want to keep for another night's meal, wrap the entire baking dish with plastic wrap and place in the freezer. This will keep for up to 3 months.
  17. Preheat oven to 375 degrees F.
  18. Remove all wrapping.
  19. Palve in oven and bake, covered, until heated through and bubbling around edges, about 1 hour.
  20. Uncover. Bake until cheese is bubbling and golden in spots, about 20 more minutes.
  21. Let stand 15 minutes before serving.

 

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