Stuffed Shells With Hearty Greens
- 18 jumbo pasta shells uncooked
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1 bunch swiss chard center rib removed, cut into 1-inch pieces, about 6 cups lightly packed
- 1 whole milk ricotta cheese tub, 16 ounces
- 8 ounces shredded Italian cheese blend divided
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 23 ounces RAGU Homestyle Thick & Hearty Meat Sauce divided
- unchecked 3. Meanwhile, heat oil and garlic in large skillet on medium heat 1-2 min. or until garlic begins to sizzle. Add greens; cook 1-2 min., tossing frequently until just wilted. Remove from heat; cool slightly. Stir in Ricotta, 1 cup shredded cheese, Parmesan and oregano.
- unchecked 4. Drain shells; stuff each shell with a rounded tablespoon of cheese mixture. Spread 1/2 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover tightly with foil.
- unchecked 5. Bake 20 min. Top with remaining shredded cheese. Bake, uncovered, 10-15 min. or until cheese is melted.
olive oil, garlic, swiss chard center, milk ricotta cheese, italian cheese, parmesan cheese, oregano, hearty
Taken from www.yummly.com/recipe/Stuffed-Shells-with-Hearty-Greens-2547631 (may not work)