Stuffed Shells with Mushrooms and Kale

I did a triathlon this morning, and it was a total disaster! I was weird funk this morning, and when I got to the race, I took one look at the swim course and started freaking out. It went straight out into the Hudson River. As you may recall, I had a bad experience swimming in the Hudson a few weeks ago. I almost switched to the duathlon, and I really wish I had. When I got in the water, I started panicking, and I had the police boat take me back. Then I threw out my back lifting it onto the rack. I immediately turned around a fell into a ditch. I finished the bike and run, but my back is really sore, as is my hip. I am concerned that I have lost my confidence as a swimmer. I am considering working with a coach for the rest of the season.

As I mentioned last week, I cannot possible eat more kale unless it involves cheese. I am so sick of it. I threw kale into some stuffed shells, and enjoyed it thoroughly.

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  • about 4 cups of marinara sauce 
  • 1 box jumbo GF pasta shells (I use Tinkyada brand)
  • 1/2 tbsp. olive oil
  • 1 medium size zucchini, sliced and diced
  • 8 oz. mushrooms, sliced and diced
  • 2 cups kale, finely chopped and lightly packed
  • 2 1/3 cups part-skim ricotta
  • 1/2 cup parmesan, shredded
  • 1 tbsp. fresh basil (or 1 tsp. dried) + more for garnish
  • 1 tbsp. fresh oregano (or 1 tsp. dried)
  • 1/2 tsp. garlic, minced
  • 1/4-1/2 tsp salt + pepper to taste
  • 4-8 oz of 2% milk mozzarella, shredded (cubed fresh mozzarella would work too)
  1. Boil water in a large pot and cook pasta al dente according to package directions. Once done, rinse with cold water.
  2. Meanwhile pasta is cooking, prep the vegetables and herbs. Add olive oil in a large pan over medium heat and cook zucchini and mushrooms until just getting soft. Add in the kale and cook until wilted. Set aside to cool slightly.
  3. In a bowl, mix together the ricotta, parmesan, basil, oregano and garlic. Add in the vegetables and mix. Add salt and pepper to taste.
  4. Preheat the oven to 350 F. Pour some of the sauce in the bottom of two large baking pans.
  5. Stuff the shells with the ricotta vegetable mixture and lay stuffed side down in the pans.
  6. Top with the rest of the sauce (or as much as you want) and sprinkle with mozzarella.
  7. Cover with foil and bake for 15 min. then remove foil and cook another 15 min. Turn the broiler on low and broil for just a few min. until the cheese is bubbly and slightly toasty.
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This entry was posted in Carbs, Casserole, Kale, zucchini. Bookmark the permalink.

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