Name: Collard Green Stuffed Shells
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 6 to 8 servings
Ingredients: Nonstick cooking spray, for the baking dish; One 12-ounce package jumbo pasta shells; 1/2 teaspoon kosher salt, plus more for the pasta water; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 3/4 cups heavy cream; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon garlic powder; 4 cups shredded collards, blanched and squeezed dry; 1 pound ground chuck (80/20); One 8-ounce package ground country sausage; 2 teaspoons Miss Brown’s House Seasoning, recipe follows; 2 cloves garlic, minced; 1 Vidalia onion, finely diced; 2 cups shredded Asiago cheese; 1/2 cup dry white wine; One 28-ounce can crushed tomatoes; 1/2 cup chicken broth; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Pinch granulated sugar; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon sweet paprika; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper

Directions

For the stuffed shells: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Cook the pasta shells in salted water to al dente according to the package directions. Drain and set aside.
Melt the butter in a saucepan over medium heat. Add the flour and whisk until the mixture smells nutty. Stir in the heavy cream, salt, pepper and garlic powder. Cook until thickened, 3 to 5 minutes. Stir in the collards. Set aside.
Cook the ground beef, sausage, House Seasoning, garlic and onion in a large skillet over medium-high heat until the meat crumbles and is no longer pink. Remove the meat mixture with a slotted spoon to a bowl, reserving the drippings in the skillet.
For the tomato gravy: Deglaze the drippings in the skillet with the wine. Stir in the crushed tomatoes and broth and simmer until the sauce is thickened, about 5 minutes. Season with the salt, pepper and sugar. Return the meat mixture to the skillet and stir until combined.
Spoon some of the meat gravy on the bottom of the prepared baking dish. Arrange the shells in the baking dish. Stuff the shells with the meat gravy and top evenly with the creamed collards. Sprinkle with the cheese. Cover the baking dish with aluminum foil and bake for 30 minutes. Uncover, then increase the oven temperature to 375 degrees F and bake until the cheese is melted, 10 to 12 more minutes.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Collard Green Stuffed Shells

Ingredients

Stuffed Shells:

Tomato Gravy:

Miss Brown’s House Seasoning:

Directions

Miss Brown’s House Seasoning:

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