KALE & SHELL CASSEROLE

November 29, 2012

I think I have done something that is pretty unusual. We have a present under our tree. But there is no tree. Yep, I bought David a Christmas present and it is wrapped and sitting where the tree will be (as of this Sunday.) Is that peculiar? Have others done that? I just could not help myself.

Here is a gift you can give someone anytime of year, even if you have not checked a single item off our your shopping list. That is right – the gift of a homemade meal. (See what I did there? That is what the people in the biz call a transition.)

KALE & SHELL CASSEROLE from Rachel SchultzKALE & SHELL CASSEROLE
Serves 3-4

3/4 pound pasta shells, cooked al dente
2 tablespoons butter
1 yellow onion, diced
3 clove garlic, minced
1 bunch kale, chopped
3 chicken breasts, cooked and sliced
30 ounces ricotta
1/4 cup olive oil
3 tablespoons lemon zest
3/4 cup Parmesan, grated
Salt & pepper

Preheat oven to 350 degrees. In a large skillet, heat onion, garlic, and butter over medium-high heat for about 5 minutes. Add kale to skillet, cooking for 5-7 more minute.

Stir ricotta and olive oil together until evenly mixed. Combine ricotta mixture, kale, onion, garlic, shells, chicken, lemon zest, and ricotta in a large bowl. Season with salt & pepper. Transfer to greased 9×13 baking dish. Bake for 30 minutes.

KALE & SHELL CASSEROLE from Rachel Schultz

5.0 from 2 reviews
KALE & SHELL CASSEROLE
 
Author:
Ingredients
  • ¾ pound pasta shells, cooked al dente
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 clove garlic, minced
  • 1 bunch kale, chopped
  • 3 chicken breasts, cooked and sliced
  • 30 ounces ricotta
  • ¼ cup olive oil
  • 3 tablespoons lemon zest
  • ¾ cup Parmesan, grated
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet, heat onion, garlic, and butter over medium-high heat for about 5 minutes. Add kale to skillet, cooking for 5-7 more minute.
  3. Stir ricotta and olive oil together until evenly mixed. Combine ricotta mixture, kale, onion, garlic, shells, chicken, lemon zest, and ricotta in a large bowl.
  4. Season with salt & pepper. Transfer to greased 9x13 baking dish.
  5. Bake for 30 minutes.

Adapted from Martha Stewart.

Comments

  • e

    I just tried this tonight and omg fantastic! Agreed, definitely easy to make and tasty, and surprisingly filling after a bowl. This will be made again~

    • Rachel Schultz

      Thanks e!

  • Melissa

    I just made this for dinner tonight, pretty easy and turned out delicious! I had never cooked with kale before and this was a great way to use it!

    • Rachel Schultz

      Cool! Thanks for reminding me of this recipe with your comment. I want to make it again soon.

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