Chicken Ricotta Stuffed Shells with Kale

March 27, 2016

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.

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 [url:1]Pasta Sauce[/url], 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

Preheat oven to 400°F Prepare pasta shells according to package instructions to firm al-denté. Drain and rinse with cool water. Drain again. Heat a large skillet over medium-high heat. When hot add olive...
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Nutritions

Calories
292

Sodium
539mg
22% DV

Fat
11g
18% DV

Protein
15g
30% DV

Carbs
31g
10% DV

Fiber
2g
8% DV