Name: Kale and Ricotta Stuffed Shells Recipe
Yield: serves 4-6
Ingredients: 20 jumbo pasta shells (cook a couple extra in case some of them don’t make it); 1 tablespoon olive oil; 1 onion, finely chopped; 3 cloves garlic, sliced; 1/2 teaspoon crushed red pepper; 1 bunch kale (4-5 stalks), stems removed and finely chopped; 1.5 cups ricotta; 1.5 cups grated mozzarella, divided; 1 large egg; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 jar of your favorite tomato sauce or 2 cups homemade tomato sauce