Conchiglioni Stuffed Kale and Ricotta Tomato Sauce
A new way to make pasta, try the Conchiglioni stuffed with Kale and Ricotta in a Tomato Sauce now and you will like it so much.
20 Goody Pasta Conchiglioni shells
375g Goody Napolitana pasta sauce
1 Tbsp oil
1 onion, finely chopped
250g ricotta cheese
2 Tbsp toasted pine nuts
1 Tbsp parsley, minced
Salt and pepper to taste
50g Parmesan cheese
- Cook the Conchiglioni as per the instructions on the packet. Drain and put it under cold water.
- In a frying pan, heat the oil and cook the onions until they become soft.Remove the kale leaves from the stalks, shred roughly and add to the onions.Add the ricotta cheese, parsley and toasted pine nuts, and the season with salt and pepper.
- With a teaspoon, stuff each shell with the ricotta mixture. Place on a baking tray.Pour the tomato sauce over the stuffed Conchiglioni. Place in a preheated oven at 180 degrees for 20 minutes. Sprinkle Parmesan over the pasta and serve.