Pasta shells can be stuffed up to 2 days ahead and stored in refrigerator. Let shells come to room temperature before baking.
I couldn't find pasta shells or even manicotti shells, so I made this into a lasagna instead: worked out nicely, and the filling is nice and creamy. Don't be afraid of the chilies: the heat level is mild and a necessary layer of flavor.Read More
Definitely something new and different! We really loved it!Read More
Fun to put this together. The fact that Whole Foods had all the ingredients helped immensely. JHRead More
Truly wonderful dish, as is. Lacinato kale, Calabrian chilies, cannellini beans were all inspired choices. Broiling at the end gives it a lovely crunchiness. Perfect spiciness. Great dish.Read More
Made it as written except made my own marinara sauce and could not find the pepper in the recipe so used jarred Piquillo peppers instead. Very tasty and looked wonderful to serve. Even better the next day. Once you clean and cut up all the kale, the recipe is not hard. You do use multiple bowels, a food processor and a big pan, so a little more to clean but totally worth it. Wonderful for vegetarian alternative to stuffed shellsRead More