Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 hour
Yields: 6-8 servings
8 ounces jumbo pasta shells
16 ounces hot Italian sausage, removed from casings
1 small sweet onion, diced
1 bunch curly kale, torn into pieces
15 ounces whole milk ricotta cheese
1 large egg, beaten
1-14.5 ounce can Muir Glen Petite Diced Tomatoes
1-14.5 ounce can Muir Glen San Marzano Style Diced Tomatoes with Basil and Garlic
1½ cups shredded mozzarella cheese
½ cup parmesan cheese, divided
2 tablespoons fresh parsley, chopped
Fresh basil, for garnish (optional)
Preheat the oven to 350°F. Bring a large pot of salted water to a boil and add pasta. Cook shells for 5 minutes, careful not to overcook (pasta will finish cooking in the oven). Drain completely, rinse with cool water, and set aside. If pasta is starting to stick, toss with a teaspoon of olive oil.
Prepare the fillings: In a large sautee pan, heat 1 tablespoon olive oil over medium-high heat. Add onions and sausage, stirring to cook completely, about 8-10 minutes. Add kale and cook another minute. Transfer to a paper towel-lined plate and set aside. In a bowl, mix together ricotta, mozzarella, half of the parmesan, egg, parsley, and 1 teaspoon kosher salt.
To assemble, add Muir Glen Petite Diced Tomatoes and Muir Glen San Marzano Style Diced Tomatoes with Basil and Garlic to the bottom of a large baking dish. Season with 1 teaspoon salt, pepper, and 1 teaspoon olive oil. Fill each shell with 2 tablespoons ricotta mixture, and top with an even amount of kale and sausage mixture. Settle each shell into the tomatoes and repeat with remaining pasta. Top with remaining parmesan cheese.
Bake until bubbly and cheese is melted, about 25 minutes. Garnish with basil, if desired.