Asparagus + Kale Stuffed Shells

I'm going to let the photos do most of the talking today.

'

I'm just sitting here with my mom trying to soak in every last minute she's in Colorado.  I feel so fortunate to have had her here for an entire week and my dad + brother over the weekend.  However, it always goes by way too fast.  

Last night, we shared this comforting spring meal and it truly hit the spot.  Instead of stuffing the shells purely with ricotta, I filled them up with asparagus + kale for added texture and veggie-love.  It's a nice way to make stuffed shells a bit more interesting.  I also whipped up a double batch of my homemade red sauce, and while the shells were baking I made my favorite lemon basil pesto sauce from the Sprouted Kitchen cookbook.  Seriously addicting stuff.  And if you're questioning the use of pesto on top of marinara, let me just tell you, you must give it a try.  A favorite combination in this house and a cinch to throw together.

This weekend sounds like the perfect time to enjoy a homecooked meal.  Don't you think?

Print this!

Asparagus + Kale Stuffed Shells 

gluten-free // yields 6-8 servings

adapted from: spaghetti squash stuffed shells

• 1 box gluten-free jumbo pasta shells
• 2 1/3 cup full-fat ricotta cheese
• 1/2 tablespoon ghee/oil 
• 2 cups finely chopped lacinato/dino kale, lightly packed
• 1 1/4 cups chopped asparagus, 1/4-inch pieces
• 1/2 cup shredded parmesan cheese
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon garlic powder granules
• 1/4 - 1/2 teaspoon salt + black pepper
• ~8oz fresh mozzerela, cubed
• ~48oz thick marinara sauce
• pesto, optional

1. Add ghee or oil to a large pan over medium heat.  
2. Once hot add the asparagus and cook for about 3-4 minutes stirring frequently.  Stir in the kale for 30 seconds, until just wilted. 
3. Pour out onto a large plate and let cool.  You can speed this up in the fridge if needed.
4. Cook your pasta shells al dente, according to package directions.  Rinse with cold water to help prevent sticking.  *Make sure not to overcook because they will cook a bit more in the oven.
5. Mix the ricotta, kale, asparagus, parmesan, basil, garlic, salt, and pepper until combined.  Start with 1/4t salt + pepper.  Taste, then add more if needed.
6. Preheat your oven to 350* and take out a 9x13 pan and a 9x9 pan, or a variety of single serving oven-safe bowls.
7. Pour out just enough sauce to coat the bottom of each pan.
8. Gently fill each shell until the mixture is flush with the bottom. ~30-32 shells  The amount may vary depending on what brand you use.  I used Tinkyada, which are the only GF shells I can find.
9. Place the shells stuffed side down in the pan so that they are slightly touching one another.
10. Coat the top of each shell with a scoop of sauce.
11. Place mozzarella [about 1/2-inch cubes] around the shells.
12. Cover tightly with foil and bake for 15min.  Uncover and bake for another 15min.
13. Turn your broiler on low, move pans to the top rack and broil for 3-5 minutes watching closely until the cheese is bubbly.
14. Garnish with fresh pesto, basil, or parsley if desired and serve hot.

notes:Make sure to use a thick pasta sauce to avoid excess liquid in the pan.  I made a double batch of my favorite red sauce recipe cooked it for about an hour and then blended it with my immersion blender and let it simmer a bit longer until thick.  This meal can be prepped ahead and stored in the fridge for 2-6 hours before cooking.  You may need to add a bit more sauce before baking, as it will soak into the noodles.

As a side note, I'm sure you can easily make this recipe vegan using tofu.  Check out this recipe [I've used before to make vegan lasagna--so good] as a guide! 

If you're looking for Mother's Day breakfast/brunch/dessert ideas, head on over to my Mother's Day photo album with recipe links on Facebook!  I've featured 12 recipes that are sure to please your mama's [or grandma, friend, dad, sister, wife, husband, child, etc.] tastebuds!

Happy weekend!

Ashley

cranberry honey basil vinaigrette + brussels sprout salad

I made this dressing.

Then I made this salad.

Then I poured the dressing on the salad and went to town.

And then I wanted another serving.

And now I can tell you it’s not so wise to eat an entire pound of brussels sprouts in one sitting.  Consider yourself warned.

Now here’s the recipe!

Print this!

Cranberry Honey Basil Vinaigrette + Brussels Sprout Salad [dressing adapted from Angela]

gluten-free, grain-free // yields ~2 servings

For the dressing:

• 1 cup fresh cranberries, rinsed
• 1/4 cup + 2 tablespoons apple cider vinegar
• 5 tablespoons honey
• 1/4 cup + 2 tablespoons cranberry juice (no sugar added)
• 1/4 cup loosely packed chopped basil
• 3 tablespoons extra virgin olive oil
• 2 teaspoons lemon zest
• 1 teaspoon brown mustard
• 1/2 teaspoon minced garlic
• salt + pepper to taste, about 1/4 teaspoon each

1. Heat the cranberries, apple cider vinegar, and honey in a pot over medium and bring to a boil.
2. Cook for about 7-10 minutes until the cranberries burst and the mixture starts to thicken. Stir every minute or so.
3. Let cool for about 10-15 minutes and then pour into your blender along with the cranberry juice, basil, oil, zest, mustard, garlic, and 1/4 teaspoon each of salt + pepper.
4. Blend starting on medium and working up to high until fully combined. 
5. Taste and adjust salt/pepper or sweetness if needed.
6. Pour into a jar and cool in the fridge with the lid off.
7. Once cooled, secure the lid and store for about 5 days.

For the salad:

• 1 pound brussels sprouts, stemmed + rinsed
• 1 crisp red apple, thinly sliced
• dried figs, stemmed and halved
• grated asiago or parmesan cheese
• pepitas (pumpkin seeds)
• black pepper

1. Grate, slice, or chop the brussels sprouts. I used a food processor but a mandolin or knife will also do. *edited to add: When using a food processor, pulse about 1/2 pound at a time until shredded.  It doesn't take very long at all.  Empty into a bowl and pulse the other half.
2. Top salad with the ingredients listed above a sprinkle of fresh cracked black pepper.
3. Finish with the cranberry honey basil dressing.

note: I do not recommend using 100% pure cranberry juice as it’s extremely tart. Fruit juice sweetened cranberry juice will do the trick.  You could even use one of the combination juices like cranberry/blueberry.

Enjoy!

Ashley