Stuffed Shells with Ricotta and Crispy Kale
Made to pair perfectly with a bold red wine like Hess Select Treo Red Blend, this dish is a great weekday go-to.
Ingredients
- 10–12 Roma tomatoes
- 8 oz can of diced tomatoes
- 1 sweet onion
- Olive oil
- 6 garlic cloves, smashed and sliced
- Water, approximately 2 cups
- Dried herbs of choice (oregano and basil are best)
- Salt and pepper, to taste
- ½ lb. kale, cleaned, stemmed, cut in 1” x 5” strips
- 6 garlic cloves, smashed and minced
- 16 oz whole milk ricotta
- 12 large pasta shells, cooked and cooled
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