Asparagus and Kale Stuffed Shells
1/2 Tbsp. olive oil
1 1/4 cups chopped asparagus
2 cups chopped kale
1 box jumbo pasta shells
2 1/3 cups ricotta cheese
1/2 cup shredded Parmesan cheese
2 cups shredded mozzarella, divided
1 Tbsp. chopped fresh basil
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 jar marinara sauce

Preheat oven to 350º.

Add oil to a large pan over medium heat. Once hot add asparagus and cook for about 3 to 4 minutes, stirring frequently. Stir in kale and cook until wilted. Pour onto a large plate and let cool.

Cook pasta shells according to package directions. In a large bowl mix ricotta, kale, asparagus, Parmesan cheese, 1/2 cup mozzarella cheese, basil, garlic powder, salt and pepper until combined.

Stuff each shell with mixture. Coat bottom of 9×13-inch baking dish with 1/2 cup sauce. Place shells in the dish and coat with remaining sauce. Sprinkle remaining mozzarella overtop. Cover tightly with foil and bake for 15 minutes. Uncover and bake for another 15 minutes.

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