Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Unstuffed Shells with Chard
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 28 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 48 milligrams
- Sodium
- 907 milligrams
- Carbohydrates
- 70 grams
- Dietary Fiber
- 7 grams
- Sugar
- 13 grams
- Protein
- 25 grams
Stuffed shells are always a crowd-pleasing dish but can be time-consuming to prepare. (Stuffing those shells with cheese can be a bit tedious.) These smaller UNstuffed shells hit all the same flavor notes of their larger, stuffed counterparts while taking a fraction of the time.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 28 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 48 milligrams
- Sodium
- 907 milligrams
- Carbohydrates
- 70 grams
- Dietary Fiber
- 7 grams
- Sugar
- 13 grams
- Protein
- 25 grams
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Put the zucchini in a sieve over a bowl. Season with salt. Let stand until 1/2 cup of liquid drains from the zucchini, 15 minutes. Meanwhile, cook the pasta shells as the label directs; reserve 1 cup cooking water, then drain.
- Roughly chop the Swiss chard leaves and finely chop the stalks, keeping them separate. Heat 3 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and Swiss chard stalks and season with salt and pepper. Cook until softened, about 4 minutes. Add the garlic and cook 2 minutes. Add the tomatoes and 3/4 cup reserved pasta water; bring to a simmer. Stir in the Swiss chard leaves and cook until wilted, 6 to 8 minutes; season with salt and pepper. Add more pasta water if the sauce is thick.
- While the sauce cooks, stir together the drained zucchini, ricotta, Parmesan, basil, lemon zest and remaining 1 tablespoon olive oil until smooth; season with salt and pepper. Position a rack in the top of the oven and preheat the broiler.
- Add the pasta shells to the skillet and toss to coat with the sauce. Dollop the pasta and sauce with the ricotta mixture and place under the broiler. Broil until lightly browned in spots and bubbling, 4 to 5 minutes. Remove from the oven.
- Divide the pasta among bowls. Top with Parmesan and basil.
