Parmesan Kale Stuffed Shells

Step 1

Cook the pasta shells in salted water until barely al dente, then drain and cool slightly.

Step 2

Cook the kale and garlic in the olive oil until the kale wilts, then let it cool and squeeze out excess moisture.

Step 3

Mix the ricotta, Parmesan, egg, cooked kale, lemon zest, salt, and pepper in a bowl.

Step 4

Stir the dried oregano into the marinara, then spread some sauce in a baking dish.

Step 5

Fill the shells, arrange them in the dish, and top with the remaining sauce and mozzarella.

Step 6

Bake covered at 375 F until hot, then uncover and bake until bubbling and lightly browned.