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Kale and Artichoke Stuffed Shells
Ingredients
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20 jumbo pasta shells, cooked to package directions
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1 1/2 cups jarred or homemade marinara sauce
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1/2 to 1 teaspoon finely chopped jarred Calabrian chilis, or to taste
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1 teaspoon fennel seeds
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3 tablespoons olive oil, divided
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4 cloves garlic, finely chopped
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2 medium bunches lacinato kale, washed, stemmed and chopped, about 5 cups
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1 (12 ounce) jar marinated quartered artichoke hearts, drained and chopped
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1 (15 ounce) can cannellini beans, drained and rinsed
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1 (5.2 ounce) container garlic and herb spreadable cheese(such as Boursin)
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4 ounces provolone cheese, shredded (about 1 cup)
Preparation
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Preheat oven to 375 degrees. Stir together marinara, Calabrian chiles, and fennel seeds in a medium bowl. Spread sauce in an even layer in a 13 X 9 inch baking dish. Set aside.
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Heat 2 tablespoons of olive oil in large skillet over medium heat, swirl to coat. Add the kale and toss to coat. Brown for 2 minutes, stirring occasionally. Drizzle 1/4 cup water over kale and cover and cook until kale is tender, about 4 to 5 minutes, stirring halfway through. Add the chopped garlic and combine with kale. Cook 1 minute. Add the chopped artichoke hearts and cook until warmed through, about 2 minutes. Remove from heat.
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Combine beans, spreadable cheese and remaining 1 tablespoon of olive oil in a food processer; process until smooth and creamy, about 1 minute, stopping to scrape down sides as needed. Add bean mixture to kale mixture, and stir until well combined. Season to taste with salt.
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Spoon bean mixture evenly into cooked pasta shells(about 2 tablespoons per shell). Arrange shells on marinara sauce and sprinkle with provolone cheese. Bake uncovered, until provolone melts and sauce is bubbly, about 20 minutes. Serve hot.
