Pork, Kale, and Ricotta Stuffed Shells with Brown Butter Bechamel Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 10
Ingredients
Shells
  • 1½ cups shredded cooked pork
  • 2 cups whole milk ricotta
  • 1½ cups chopped cooked kale or spinach
  • 1 tablespoon chopped fresh herbs (I used rosemary and oregano)
  • Salt and pepper
  • 26-30 large shells, cooked according to package directions
Brown Butter Béchamel Sauce
  • ½ cup (1 stick) butter
  • ⅓ cup flour
  • 1 cup milk
  • 2 cups heavy cream
  • Salt and pepper
Instructions
  1. Stir together the pork, ricotta, kale, and herbs. Season with salt and pepper to taste. Spray a 9 x 13 x 2 inch casserole dish with cooking spray. Fill shells with the pork mixture. Set aside.
  2. Heat the butter over medium high heat until it browns and smells nutty. Stir in flour with a whisk, then begin adding the milk and cream slowly, whisking as you go, until completely incorporated and the sauce is thick and bubbly. Season with salt and pepper to taste.
  3. Pour sauce over the shells, then cover the dish with a piece of foil sprayed with cooking spray so it won't stick to the shells. Bake at 375 degrees - if baking while still warn, bake about 30 minutes; if refrigerated, bake until bubbly, about 45-60 minutes.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2018/01/pork-kale-ricotta-stuffed-shells-brown-butter-bechamel-sauce/