These Baked Stuffed Shells is the perfect weeknight meal for your family!
BAKED STUFFED SHELLS
1 box large pasta shells (12 ounces)
3 tablespoons olive oil (reserve 1 tablespoon for cheese mixture)
1 pound swiss chard (leaves and stems sliced thinly)
1/2 teaspoon red pepper flakes
1 pound whole milk ricotta
2 cups fresh mozzarella (grated, divided)
1 1/2 cups parmesan (grated)
1/2 teaspoon fresh nutmeg (grated)
1/2 cup parsley (finely chopped, plus additional for serving)
1/2 cup basil (finely chopped, plus additional for serving)
Pomodoro Sauce (http://abc.go.com/shows/the-chew/recipes/stuffed-shells-with-pomodoro-sauce-michael-symon)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 375ºF.
Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the package directions.
To a large saute pan add olive oil and heat over medium-high heat. Add swiss chard and chili flakes, and cook until leaves are wilted, about 5 minutes. Season with salt. Place in a large bowl and allow to cool slightly. To the swiss chard, add the ricotta, 1 cup of mozzarella, parmesan, nutmeg, parsley, basil, olive oil, and mix to combine. Season with salt and pepper.
To Assemble: Coat the bottom of a 9×13-inch casserole dish with 1/2 of the pomodoro sauce and set aside. Spoon cheese mixture into each of the cooked shells and place them seam side up in the dish. Cover the shells with the remaining pomodoro sauce, and top with the remaining mozzarella cheese.
Cover the casserole dish with foil and bake until cheese is melted, about 30 minutes. Take the foil off and bake for another 10 minutes or until light golden brown on top. Remove from the oven and let cool for 10 minutes. Sprinkle with basil and parsley and serve.
Tip: Place the ricotta mixture into a piping bag to easily fill cooked shells.