Manicotti with Kale

23 Jan
  • 1 package manicotti
  • 16 ounce container part-skim Ricotta cheese
  • 2 cups shredded Parmesan cheese, divided
  • 2 cloves garlic
  • 5 leaves of kale, chopped
  • 2 tablespoons pesto
  • homemade or your favorite jar tomato sauce

Boil manicotti shells according to package instructions.  While shells are cooking, mince garlic and saute in olive oil.  Add the chopped Kale and saute.  Add 1/4 cup water and cover the saute pan and cook until Kale wilts.  Meanwhile get out a food processor and process the pesto and cheeses together (reserve 1 cup of Parmesan).  Add the cooked kale mixture and puree until it reaches the desired consistency.  

Remove shells from water and drain.  Spoon filling into the shells.  You may use a pastry bag to make this a little easier and less messy.  Lay the shells into a lightly greased 9×13 pan.  Cover with desired amount of tomato sauce and the reserved Parmesan cheese. Refrigerate until ready to bake (remove from fridge 1 hour prior to baking to allow to warm to room temperature).  Bake at 350 degrees for 40-50 minutes or until bubbly.  

Serve with a nice green salad and your favorite wine for a lovely Italian meal.

– recipe by Amy Dawson 

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