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Ham & Chard Stuffed Shells

  • 1 h
  • 1 h 45 m
Breana Killeen
“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

    • 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

Directions

  • 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.
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