Ham & Chard Stuffed Shells

Ham & Chard Stuffed Shells

1 Review
From: EatingWell Magazine, September/October 2015

In this healthy stuffed shells recipe, tons of dark leafy chard replaces some of the cheese. Kale and/or collards are good substitutes for the chard as well. Serve with a salad with Italian vinaigrette.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Tomato Sauce
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 14-ounce cans diced fire-roasted tomatoes
  • ½ cup water
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ½ cup slivered fresh basil
  • Stuffed Shells
  • 24 jumbo pasta shells
  • 1 pound chard (about 1 large bunch)
  • 2 tablespoons extra-virgin olive oil
  • ½ cup diced ham
  • ½ cup minced shallots
  • 2 cloves garlic, minced
  • 2 teaspoons red-wine vinegar
  • ¼ teaspoon ground pepper
  • 1 cup part-skim ricotta cheese
  • ½ cup grated Parmesan cheese


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  1. To prepare sauce: Heat oil in a large pot over medium heat. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, water, ¼ teaspoon each salt and pepper; bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in basil. Set aside.
  2. Preheat oven to 375°F.
  3. To prepare shells: Cook shells in boiling water until not quite tender, about 9 minutes. Drain and rinse with cold water. Dry the pot.
  4. Rinse chard well and thoroughly pat dry with a clean towel. Separate the leaves from the stems. Thinly slice the leaves and dice the stems; keep separate.
  5. Heat oil in the pot over medium heat. Add the chard stems, ham and shallots; cook, stirring occasionally, until the vegetables are softened, 2 to 4 minutes. Add the chard leaves and garlic; cook, stirring occasionally, until soft, 2 to 4 minutes. Transfer to a large bowl. Stir in vinegar and pepper; let stand, stirring occasionally, until cooled slightly, 5 to 10 minutes. Stir in ricotta and Parmesan.
  6. Reserve ½ cup of the tomato sauce; spread the remaining sauce in a 9-by-13-inch pan (or similar-size 3-quart baking dish). Stuff each shell with about 2 tablespoons of filling; place in the pan. Spoon the reserved sauce over the shells. Coat a piece of foil with cooking spray and tightly cover the pan, sprayed-side down.
  7. Bake until the filling is steaming and the sauce is bubbling, 35 to 40 minutes.
  • Make Ahead Tip: Prepare through Step 6; refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before baking.

Nutrition information

  • Serving size: 3 shells
  • Per serving: 257 calories; 12 g fat(4 g sat); 3 g fiber; 25 g carbohydrates; 12 g protein; 66 mcg folate; 20 mg cholesterol; 4 g sugars; 0 g added sugars; 3,969 IU vitamin A; 32 mg vitamin C; 189 mg calcium; 3 mg iron; 652 mg sodium; 449 mg potassium
  • Nutrition Bonus: Vitamin A (79% daily value), Vitamin C (53% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1½ vegetable, ½ lean meat, ½ medium-fat meat, 1½ fat

Reviews 1

January 06, 2018
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By: rice
outstanding!! cut the oil in half. doubled the garlic. added 1/4 cup pasta water to tomato sauce. outstanding!
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