Spicy Sausage and Kale Stuffed Shells
60% authentic · American
A hearty and flavorful twist on stuffed shells, featuring spicy Italian sausage, nutrient-rich kale, and a creamy, slightly spicy béchamel sauce instead of marinara.
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Ingredients
- Jumbo pasta shells12 oz
- Spicy Italian sausage, casings removed1 lb
- Kale, chopped1 bunch
- Butter4 tbsp
- All-purpose flour4 tbsp
- Milk, whole3 cups
- Nutmeg, ground1/4 tsp
- Provolone cheese, shredded1 cup
- Garlic, minced3 cloves
- Onion, finely chopped1/2
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water.
- 2
In a large skillet, cook the Italian sausage over medium-high heat until browned and crumbled. Drain off excess fat. Add chopped onion and minced garlic, sauté until softened.
- 3
Add the chopped kale to the skillet and cook until wilted. Stir in the cooked sausage mixture. Season with salt and pepper.
- 4
Prepare the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in nutmeg, salt, and pepper.
- 5
Preheat oven to 375°F (190°C).
- 6
In a bowl, combine the sausage and kale mixture with about half of the béchamel sauce. Mix well.
- 7
Stuff the cooked shells with the sausage and kale mixture. Arrange in a baking dish.
- 8
Pour the remaining béchamel sauce over the stuffed shells. Top with shredded provolone cheese.
- 9
Bake for 25-30 minutes, or until bubbly and the cheese is melted and golden.
