Cheesy Kale and Sausage Stuffed Shells

Dinner

This recipe is a perfect choice for buffet service as portions of shells are much easier to serve than other pastas. With its growing status as a superfood, kale is also trendy green to incorporate into any menu. 

  • Total Preparation Time: 135 minutes

Makes 16 servings (5 shells per serving)

Rating: 0 Stars

Ingredients

1 lb500 gMild Italian Sausages, or spicy sausages. About 4 sausages with casings removed
1 1 Spanish Onion, finely chopped
6 6 Clove Garlic, minced
1 tsp5 mLHot Pepper Flakes, optional
8 cups2 LFresh Kale Leaves, finely chopped (or 1 lb/500g frozen chopped kale, unthawed)
4 cups1 LGAY LEA - Nordica 4%
4 cups1 LIvanhoe Asiago/ Parmesan/ Romano Shredded Cheese Blend, divided
80 80 Jumbo Pasta Shells, 2 boxes 340g each
8 cups2 LPrepared Marinara Sauce
1 cup250 mLParsley Leaves, finely chopped (optional)
Individual Servings
1 cup250 mLPrepared Marinara Sauce, divided
5 5 Stuffed Pasta Shells
2 tbsp30 mLIvanhoe Asiago/ Parmesan/ Romano Shredded Cheese Blend
2 tbsp30 mLParsley Leaves, finely chopped (optional)
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Instructions:

  1. Crumble sausage meat into a large, hot skillet; add onion. Cook until sausage is lightly browned and onion is tender. Stir in garlic and hot pepper flakes. Add kale and cook for 5 minutes or until tender; remove from heat. Cool completely. 
  2. Stir sausage mixture with cottage cheese and 2 cups (500 mL) shredded cheese blend. Meanwhile, par-cook shells in boiling, salted water for 12 minutes; drain and rinse under cold running water to cool. 
  3. Divide 5 cups (1.25 L) sauce between two large steam table pans. Fill shells with cottage cheese mixture; arrange, stuffed-side-up, over sauce. Drizzle remaining sauce over shells; cover with foil. (Shells can be reserved, covered, in the refrigerator for up to 3 days.)  
  4. Bake pans at 350ºF (180ºC) for 45 minutes or until shells are hot throughout. Remove foil. Sprinkle with remaining cheese and parsley (if using) and bake for an additional 15 minutes or until cheese is melted. Serve immediately or hold warm for up to 1 hour. 
  • Replace kale with chopped rapini, Swiss chard or spinach.   
  • Replace sausage with 1 lb (500 g) chopped mushrooms for a meatless dish. 

 Individual Servings:

  1. Spoon half the sauce into a small oven-proof serving dish. Top with stuffed shells and remaining sauce. Bake, covered, for 20 minutes or until shells are hot throughout. Sprinkle the cheese and parsley over the top. Broil for 1 minute or until the cheese is melted. 

 

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Ingredients

1 lb500 gMild Italian Sausages, or spicy sausages. About 4 sausages with casings removed
1 1 Spanish Onion, finely chopped
6 6 Clove Garlic, minced
1 tsp5 mLHot Pepper Flakes, optional
8 cups2 LFresh Kale Leaves, finely chopped (or 1 lb/500g frozen chopped kale, unthawed)
4 cups1 LGAY LEA - Nordica 4%
4 cups1 LIvanhoe Asiago/ Parmesan/ Romano Shredded Cheese Blend, divided
80 80 Jumbo Pasta Shells, 2 boxes 340g each
8 cups2 LPrepared Marinara Sauce
1 cup250 mLParsley Leaves, finely chopped (optional)
Individual Servings
1 cup250 mLPrepared Marinara Sauce, divided
5 5 Stuffed Pasta Shells
2 tbsp30 mLIvanhoe Asiago/ Parmesan/ Romano Shredded Cheese Blend
2 tbsp30 mLParsley Leaves, finely chopped (optional)
Add to Shopping List

Products Used

Foodservice From the Farm

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