SAUSAGE-AND-KALE STUFFED SHELLS

Sausage-and-Kale Stuffed Shells image

Provided by Martha Stewart

Time 2h30m

Yield Makes one 9-by-13-inch pan (serves 6 to 8)

Number Of Ingredients 9

6 ounces jumbo shells (from a 12-ounce box)
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
4 ounces spicy Italian sausage, removed from casing
2 cups chopped kale leaves (from 1 small bunch)
1 1/2 cups ricotta cheese (12 ounces)
6 tablespoons freshly-grated Parmigiano Reggiano
8 ounces low-moisture mozzarella, grated (2 cups)
3 cups Three-Ingredient Marinara or your favorite jarred sauce (such as Rao's)

Steps:

Cook shells in a large pot of salted boiling water 5 minutes; drain. Heat oil in a large nonstick skillet over medium high heat. Add sausage; cook, breaking up with spoon, until cooked through, 4 to 5 minutes. Transfer to a plate. Add kale and 2 tablespoons water to pan and cook, stirring, until wilted about 2 minutes. Season with salt and pepper. Add to sausage. Let cool completely then coarsely chop mixture.
Combine ricotta, 1/4 cup Parmigiano, 1/2 cup mozzarella, and sausage mixture. Season with salt and pepper. Stuff each shell with about 2 tablespoons filling. Spread 1 1/2 cups marinara sauce in a 9-by-13-inch baking dish. Top with shells; spread 1 1/2 cups sauce over shells. Sprinkle with remaining mozzarella and Parmigiano. Cover with parchment- lined foil.To Freeze: Freeze 1 hour, then wrap entire dish in plastic and keep in freezer up to 3 months. To bake, preheat oven to 375 degrees. Remove plastic. Bake, covered, until heated through and bubbling around edges, about 1 hour. Uncover and bake until cheese is bubbling and golden in spots, about 20 minutes. Let stand 15 minutes before serving.To Bake and Serve: Preheat oven to 375 degrees. Remove plastic. Bake, covered, until heated through and bubbling around edges, about 1 hour. Uncover and bake until cheese is bubbling and golden in spots, about 20 minutes. Let stand 15 minutes before serving.