Stuffed Shells with Ricotta, Kale, and Caramelized Onions

Name: Stuffed Shells with Ricotta, Kale, and Caramelized Onions
Ingredients: 24 jumbo pasta shells (about half of a 340g package) 2 cups kale, finely chopped 2 tbsp unsalted butter 1 red onion, chopped 2 garlic cloves, minced 1 container (475g) ricotta cheese (2 cups) 3 ½ cups shredded mozzarella cheese (350g) 1 egg Zest of 1 lemon Juice of ½ lemon 1 tsp salt 1 jar (660 ml) of Rao’s caramelized onion sauce

by Laura Baulé – Dash of Honey

Ingredients

24 jumbo pasta shells (about half of a 340g package)
2 cups kale, finely chopped
2 tbsp unsalted butter
1 red onion, chopped
2 garlic cloves, minced
1 container (475g) ricotta cheese (2 cups)
3 ½ cups shredded mozzarella cheese (350g)
1 egg
Zest of 1 lemon
Juice of ½ lemon
1 tsp salt
1 jar (660 ml) of Rao’s caramelized onion sauce

Directions

Preheat the oven to 350°F and position the rack in the center.
Boil a large pot of salted water, add the jumbo shells, and cook until about 3 minutes less than the package directions. Drain and set aside.
In a skillet, melt the butter, then sauté the onion with salt for about 20 minutes until caramelized. Add the kale and garlic, cook for 2-3 minutes, then cool on a plate.
In a large bowl, combine the ricotta, 2 cups mozzarella, lemon zest and juice, kale mixture, egg, and salt. Season with pepper.
Spread Rao’s caramelized onion sauce in a baking dish, then stuff each shell with the ricotta mixture and place them in the dish on top of the sauce. Sprinkle with the remaining mozzarella.
Bake for 25 minutes, then broil for 2-3 minutes until the cheese is golden. Let cool for 5 minutes before serving.