Ingredients
- 1 (12 oz.) box jumbo shells pasta
- 1 tbsp. extra virgin olive oil
- 1 large, yellow onion, chopped
- 3-4 fresh garlic cloves, minced or pressed
- 5 oz. kale greens, chopped
- 1 tub (32 oz.) part-skim milk ricotta cheese
- 2 cups cooked chicken (rotisserie or boiled chicken, pulled)
- A dash each freshly grated cinnamon and nutmeg
- Sea salt and freshly ground pepper, to taste
- 2 jars (24 oz/each) Bertolli Pasta Sauce, Five Cheese
- 8 oz. shredded 6 cheese Italian Blend Cheese (Low Moisture Part Skim Mozzarella, Smoked Provolone, Romano, Fontina, fresh Asiago and Parmesan cheeses )
- 5 oz. fresh mozzarella, chopped into small cubes
- 1 cup grated parmesan cheese
- 2 tbsp. fresh basil, chopped
Recipe Description
Chicken Ricotta Stuffed Shells with Kale is an easy Italian inspired meal with fresh seasonal produce for a large gathering with the help of Bertolli pasta sauces. Spring seasonal produce is back in the produce department (and soon to farmer’s markets)! I just had to make a dish this past weekend that incorporate some of my favs: onion, garlic and KALE! Kale is such a nutrient powerhouse and I love putting in as many dishes as I can
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