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).
- 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.
- 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.
- In a large bowl, toss the kale strips with olive oil, salt and pepper.
- Next, line a baking sheet with foil (for easy clean up).
- 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, sautée the garlic in a tablespoon of olive oil, until the garlic is soft and translucent (about 5 minutes). Remove it from heat.
- 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.
- In a 9″ x 13″ glass baking dish, pour your sauce so that it 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.