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I looks unhealthy I know but its actually pretty
healthy and has a lot of protein due to the kale
Stuffed Shells with Eggplant, Ricotta & Greens
24 shells, cooked al dente
1 medium sized eggplant
1/2 small yellow onion, diced
2 cloves garlic, minced
1 small head kale, stemmed and washed
1 heaping cup chopped broccoli
1 cup ricotta cheese
1/2 cup parmesan cheese
6 basil leaves
1 teaspoon salt
1/2 teaspoon ground pepper
2 cups marinara
1 cup shredded mozzarella cheese
Heat the oven to 375F degrees. Cut the eggplant in half length wise and brush the flesh with olive oil. Sprinkle with salt and pepper and place cut side down on a baking sheet. Roast for 30-40 minutes until flesh is soft. Remove eggplant from the oven and let cool. Remove skin from flesh and dice the eggplant into 1-inch cubes.
In a large saute pan, heat 2 tablespoon olive oil. Saute onion for 2-3 minutes until soft. Add kale and broccoli and saute another 5 minutes. Add garlic and saute one minute. Remove vegetables from heat and let cool.
Meanwhile, in the base of a food processor, add ricotta cheese, egg, parmesan cheese, basil leaves, salt, pepper, and reserved eggplant. Pulse until mixture is smooth and fully incorporated. Transfer mixture to a medium size bowl and stir in reserved vegetables.
Divide the filling among the al dente shells and set each shell into the bottom of a 9 x 13 baking dish. Cover the shells with the marinara and sprinkle with mozzarella cheese. Cover the dish and bake for 30 minutes. Uncover the shells and, if desired, broil for a few minutes to brown the cheese. Remove from oven and serve.
*After boiling the shells, drain and toss with a tablespoon of olive oil and line on a cookie sheet covered with a damp paper towel to prevent from the pasta from sticking and drying out.