Thursday, December 2, 2010

Kale Manicotti

Yum at first bite! Just one of those dishes full of comfort.

Wednesday Menu – Kale Manicotti, Salad (It totally needed garlic bread, so have some of that on hand)
Farm Share Produce – Kale, Carrots

Kale Manicotti
Adapted from Everyday Food v78 Spinach Manicotti in Creamy Tomato Sauce

10 oz. Kale
8-10 Manicotti Shells
1 t olive oil
15 oz. part-skim ricotta cheese
1 cup Parmesan cheese, divided
1 t lemon zest
Salt and pepper
2 cups prepared marinara sauce
¼ t dried oregano
2 T half and half, optional

NOTE: I used this Basic Tomato Sauce.

The original recipe suggests filling a plastic bag with the cheese filling and cutting off a corner to fill the manicotti. I used my Wilton Dessert Decorator, it worked like a charm. Here is what it is…

Preheat oven to 375 degrees.

Bring a large pot of water to a boil. Roughly chop kale and boil for 7-10 minutes, until tender. Allow to cool slightly and shred with an immersion blender or small food processor. Set Aside.

Cook pasta according to package directions. Drain well and arrange in a single layer on an oiled baking sheet until ready to use. Allow to cool some before handling.

Meanwhile, combine ricotta, ½ cup Parmesan cheese, lemon zest, and Kale. Season with salt and pepper to taste. Transfer filling to zip-top bag or Dessert Decorator. Pipe filling into both ends of the pasta shells and arrange in a glass baking dish (suggested: 8 inch square).

Combine marinara sauce with oregano and cream. Pour sauce evenly over shells and top with remaining ½ cup Parmesan cheese. Bake about 30 minutes, until center is bubbling and cheese is slightly browned. Let sit 5 minutes before serving.

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