Conchiglioni With Kale and Ricotta
Goody Kitchen
Recipe by: Goody Kitchen
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4 Persons
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30 Minutes
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Easy Recipe
Serving Size
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1
Cook the Conchiglioni as per the instructions on the packet. Drain and put it under cold water.
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2
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.
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3
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.
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