A few tweaks elevate traditional ricotta stuffed shells to a new level. Rich, creamy ricotta meets smoky roasted tomato sauce and crisp, savory kale. The comfort of a good pasta dish, with the flair of a homemade tomato sauce is hard to beat. We love this easy meal any day of the week (and it’s perfect for lunch the next day).
Ingredients
Charred Tomato Sauce
- 10–12 Roma tomatoes
- 8 oz can of diced tomatoes
- 1 sweet onion
- Olive oil
- 6 garlic cloves, smashed and sliced
- Water, approximately 2 cups
- Dried herbs of choice (oregano and basil are best)
- Salt and pepper, to taste
Crispy Kale
- ½ lb. kale, cleaned, stemmed, cut in 1” x 5” strips
- Olive oil
- Salt and pepper, to taste
Stuffed Shells
- Olive oil
- 6 garlic cloves, smashed and minced
- 16 oz whole milk ricotta
- Dried herbs of choice (oregano and basil are best)
- 12 large pasta shells, cooked and cooled
- Salt and pepper, to taste
Preparation
Prepare the Charred Tomato Sauce
(can be done 1-2 days ahead of time)
To begin, heat your oven to 400°F. Line a baking sheet with foil (for easy clean up).
While you wait, core the Roma tomatoes, and slice one half of the sweet onion into 1/2″ thick slices. Place both onto the baking sheet. Roast until the onions and tomatoes are charred, but still tender (about 20-25 minutes). Rotate the tomatoes as they cook to ensure that they char on all sides.
Next, in a saucepan, heat about a tablespoon of olive oil over medium heat until it barely shimmers. Add the diced onions and cook over medium heat until they begin to brown and soften (about 10 minutes). Add the garlic and cook until aromatic.
Then, add the charred tomatoes and onions, and the diced tomatoes. Bring to a simmer. Add just enough water to cover the tomatoes and bring back to a simmer. Cook for 1–1 ½ hours, until reduced and thick. Finally, season to taste with herbs, salt, and pepper.
If you’d like a perfectly smooth sauce, blitz the mixture through a blender, food processor, or Vitamix.
Make the Crispy Kale
Heat your oven to 300°F and line your baking sheet with foil (for easy clean up).
In a large bowl, toss the kale strips with olive oil, salt and pepper. Place the kale on the baking sheet in a single layer. Bake for 10 – 15 mins, checking periodically. The kale should be crisp but not burnt.
Prepare the Ricotta Filling
In a small saucepan on medium-low heat, sauté the garlic in a tablespoon of olive oil, until the garlic is soft and translucent (about 5 minutes). Remove it from heat. Then, in a large bowl, mix the ricotta, the cooled garlic and oil, herbs, salt, and pepper.
Assemble Stuffed Shells and Bake
Heat your oven to 350°F. While you wait, spoon your charred tomato sauce into a 9″ x 13″ glass baking dish so that the sauce covers the bottom of the dish (you don’t have to use all of it).
Next, with a spoon, divide the ricotta mixture evenly amongst the 12 shells. Place the shells in the dish as you go.
Cover the dish with foil and bake until the ricotta is warmed through (about 20 minutes).
To Serve and Enjoy
Plate the shells with a generous amount of charred tomato sauce (3 shells per person is a good portion). Give everyone a portion of crispy kale. Serve warm with a glass of your favorite Bold Red Blend.
Wine Pairing
A tomato-based pasta dish like this one pairs beautifully with a rich, well-structured red blend. A red blend will complement the flavors of roasted tomato, creamy ricotta, and crispy kale with bold fruit, tannins, and a touch of spice. The wine’s dark berry notes and earthy undertones enhance the depth of the dish, making each bite more vibrant and satisfying.
Wine Serving Tip: We recommend serving a red blend wine at cellar temperature (60-65°F) for the best flavor and body.
Tips From The Kitchen
Char the Tomatoes Well: Roasting them until deeply caramelized intensifies their sweetness and smokiness.
Don’t Overbake the Kale: Keep an eye on it to prevent burning while maintaining a light, crisp texture.
Use High-Quality Ricotta: Whole milk ricotta provides a creamy, rich filling with full flavor.
Let the Flavors Marry: Slowly simmering the charred tomato sauce for at least an hour will deepen its flavor and add complexity that can’t be beat.