Conchiglioni filled with Kale, Ricotta, and Almonds, with Tomato Sauce
Conchiglioni filled with Kale, Ricotta, and Almonds, with Tomato Sauce
Ingredients
For the Pasta
- 15 3/4 ounces conchiglioni pasta
- 1 3/4 teaspoons salt, for pasta water
For the Tomato Sauce
- 8 3/4 tablespoons olive oil
- 7 garlic cloves, peeled and minced
- 49 ounces canned chopped plum tomatoes
For the Filling
- 1 3/4 garlic clove, peeled
- 3 1/2 ounces almonds
- 14 ounces kale leaves, stalks removed
- 1 3/4 lemon, zested
- 7/8 lemon, juiced
- 15 3/4 ounces ricotta cheese
- 4 3/8 ounces Parmesan cheese, finely grated
For Assembly
- 7 tablespoons Parmesan cheese, finely grated, for topping
Instructions
- 1
Prepare the kale: Remove the tough stalks from the kale leaves. Bring a large pot of salted water to a rolling boil. Add the kale and blanch for 2-3 minutes, until tender-crisp. Immediately transfer the blanched kale to an ice bath to stop the cooking process and preserve its vibrant green color. Once cooled, squeeze out as much excess water as possible from the kale.
⏱️ 10 min
- 2
Make the filling base: In a food processor, combine the 3 1/2 ounces of almonds, 1 3/4 peeled garlic cloves, and the juice from 7/8 lemon. Pulse until the almonds and garlic are finely chopped. Add the blanched and squeezed kale to the food processor and blend until the mixture is finely chopped and well combined.
⏱️ 10 min
- 3
Finish the filling: Transfer the kale mixture to a medium bowl. Stir in the 15 3/4 ounces of ricotta cheese, 4 3/8 ounces of finely grated Parmesan cheese, and the zest from 1 3/4 lemons. Mix thoroughly until all ingredients are smoothly and evenly combined. Set aside.
⏱️ 5 min
- 4
Cook the pasta: In the same large pot of salted water used for the kale, cook the conchiglioni pasta according to package directions until al dente. Drain well and set aside.
⏱️ 12 min
- 5
Prepare the tomato sauce: While the pasta cooks, heat 8 3/4 tablespoons of olive oil in a large pan or Dutch oven over medium heat. Add the 7 minced garlic cloves and sauté until fragrant, about 1 minute, being careful not to burn the garlic. Add the 49 ounces of canned chopped plum tomatoes (or roughly chopped fresh tomatoes) to the pan. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
⏱️ 15 min
- 6
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 7
Assemble the dish: Spread an even layer of the prepared tomato sauce in the bottom of a 9x13 inch baking dish. Using a piping bag (or a small spoon), carefully fill each cooked conchiglioni shell with the kale, ricotta, and almond filling. Arrange the filled pasta shells snugly on top of the tomato sauce in the baking dish.
⏱️ 15 min
- 8
Bake: Generously sprinkle the 7 tablespoons of finely grated Parmesan cheese over the filled conchiglioni. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown, and the sauce is bubbly.
⏱️ 25 min•🌡️ 375
- 9
Serve the baked conchiglioni hot, directly from the baking dish. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Conchiglioni filled with Kale, Ricotta, and Almonds, with Tomato Sauce
Ingredients
For the Pasta
- 15 3/4 ounces conchiglioni pasta
- 1 3/4 teaspoons salt, for pasta water
For the Tomato Sauce
- 8 3/4 tablespoons olive oil
- 7 garlic cloves, peeled and minced
- 49 ounces canned chopped plum tomatoes
For the Filling
- 1 3/4 garlic clove, peeled
- 3 1/2 ounces almonds
- 14 ounces kale leaves, stalks removed
- 1 3/4 lemon, zested
- 7/8 lemon, juiced
- 15 3/4 ounces ricotta cheese
- 4 3/8 ounces Parmesan cheese, finely grated
For Assembly
- 7 tablespoons Parmesan cheese, finely grated, for topping
Instructions
- 1
Prepare the kale: Remove the tough stalks from the kale leaves. Bring a large pot of salted water to a rolling boil. Add the kale and blanch for 2-3 minutes, until tender-crisp. Immediately transfer the blanched kale to an ice bath to stop the cooking process and preserve its vibrant green color. Once cooled, squeeze out as much excess water as possible from the kale.
⏱️ 10 min - 2
Make the filling base: In a food processor, combine the 3 1/2 ounces of almonds, 1 3/4 peeled garlic cloves, and the juice from 7/8 lemon. Pulse until the almonds and garlic are finely chopped. Add the blanched and squeezed kale to the food processor and blend until the mixture is finely chopped and well combined.
⏱️ 10 min - 3
Finish the filling: Transfer the kale mixture to a medium bowl. Stir in the 15 3/4 ounces of ricotta cheese, 4 3/8 ounces of finely grated Parmesan cheese, and the zest from 1 3/4 lemons. Mix thoroughly until all ingredients are smoothly and evenly combined. Set aside.
⏱️ 5 min - 4
Cook the pasta: In the same large pot of salted water used for the kale, cook the conchiglioni pasta according to package directions until al dente. Drain well and set aside.
⏱️ 12 min - 5
Prepare the tomato sauce: While the pasta cooks, heat 8 3/4 tablespoons of olive oil in a large pan or Dutch oven over medium heat. Add the 7 minced garlic cloves and sauté until fragrant, about 1 minute, being careful not to burn the garlic. Add the 49 ounces of canned chopped plum tomatoes (or roughly chopped fresh tomatoes) to the pan. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
⏱️ 15 min - 6
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 7
Assemble the dish: Spread an even layer of the prepared tomato sauce in the bottom of a 9x13 inch baking dish. Using a piping bag (or a small spoon), carefully fill each cooked conchiglioni shell with the kale, ricotta, and almond filling. Arrange the filled pasta shells snugly on top of the tomato sauce in the baking dish.
⏱️ 15 min - 8
Bake: Generously sprinkle the 7 tablespoons of finely grated Parmesan cheese over the filled conchiglioni. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown, and the sauce is bubbly.
⏱️ 25 min•🌡️ 375 - 9
Serve the baked conchiglioni hot, directly from the baking dish. Enjoy!