Ricotta, Kale, and Spinach Stuffed Shells

Plated Ricotta, Kale, and Spinach Stuffed ShellsI saw a picture of these online and instantly knew I had to make them, possibly because the image was tagged as Food Porn and they looked worthy of the title. I used my family as guinea pigs, and my mom was happy that it was a way to get us to eat kale, which is great for you but not everyone’s favourite. They were fun to make, though a little messy to fill with spoons (I would suggest a Ziplock piping bag rig). My photos aren’t as good as the post I saw, but they tasted great!

Ricotta, Kale, and Spinach Stuffed Shells


  • 1 package large shells
  • 2 cups tomato sauce
  • 2 cups frozen chopped spinach and kale (thawed)
  • 2 slices bread, crustless, crumbled
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 2 1/4 cups ricotta cheese
  • pinch of ground nutmeg
  • 1 garlic clove, crushed
  • 1/4 cup parmesan cheese, grated
  • salt and pepper to taste


Preheat oven to 350F. Bring large pot of salted water to a boil. Add the shells and cook according to package instructions. Refresh under cold water, drain and reserve until needed.

Place the spinach/kale in a sieve and press out any excess liquid with the back of a spoon. Set aside.

Place bread, milk, and approx 3 tablespoons of olive oil in a food processor and process. Add spinach and ricotta and season with salt, pepper, and nutmeg. Process briefly to combine.

Mix together tomato sauce, garlic, and remaining olive oil. Spread sauce evenly over the bottom of a baking pan.

Spoon the spinach mixture into a pastry bag fitted with a large plain nozzle and fill the pasta shells (alterantively, fill with a spoon). Arrange the pasta shells over the sauce leaving very small gaps between them.

Bake for 15 minutes. Preheat the broiler. Sprinkle pasta with parmesan cheese and replace under the broiler to brown the cheese.

Source: Reddit FoodPorn Post


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