Stuffed Pasta Shells

Ingredients

• 2 boxes jumbo pasta shells
• Homemade or store bought marinara sauce
• 1 Tablespoon olive oil
• 1 bunch kale, thinly sliced
• 2 cloves garlic
• 3 (15-ounce) containers Sargento Light Ricotta Cheese
• 2 eggs
• 1 cup Sargento Artisan Blends Shredded Parmesan cheese
• Salt and pepper
• 1/2 cup chopped flat leaf parsely
• 1/4 cup fresh basil, chopped
• 2 packages Sargento Traditonal Cut Shredded Mozzarella Chees

Directions

1. Cook the shells according to the package directions. (I take them out 1 minute before.) Drain and set aside.
2. Heat a saut� pan over medium heat. Add olive oil and add kale. Cook until wilted. Add garlic and cook for another minute. Set aside.
3. Stir together ricotta cheese, eggs, Parmesan, salt, pepper, parsley, and basil. Add cooled kale. Put the ricotta filling in a piping bag or a plastic bag with the end cut off. Add a thin layer of sauce to the bottom of a casserole dish. Stuff each shell with filling. Line the shells in the bottom of the dish.
4. Cover with sauce and top with mozzarella and additional Parmesan.
5. Cover with foil and bake for 30 minutes. Take the foil off and continue to bake for 5 to 10 minutes longer, or when the cheese is melted and bubbly. Let stand 10 minutes before serving.