- 1 teaspoon olive oil
- 12 manicotti shells
- 15 ounces cheese, part-skim ricotta
- 1 cup cheese, Parmesan - freshly grated, divided
- 16 ounces frozen kale, thawed and squeezed dry
- 1 or 2 dashes red pepper flakes
- Salt and pepper
- 1 (26-ounce) jar marinara sauce, divided
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 375º F. Spread the olive oil on a large rimmed baking sheet and set aside.
In a large pot of boiling water, cook the manicotti shells according to package instructions. Drain well, then arrange in a single layer on the prepared baking sheet.
In a large bowl, combine the Ricotta, 1/2 cup of the Parmesan, and the kale. Mix well to combine; season the filling to taste with the red pepper flakes, salt and pepper. Using a teaspoon, carefully fill the ends of the each pasta shell.
Pour about 3/4 cup of the marinara into a 9x13 inch baking pan. Place the filled manicotti on top of the marinara. Pour the remaining sauce evenly over the manicotti, then top with the remaining 1/2 cup of Parmesan. Bake until the sauce is bubbling and the Parmesan is browned in spots, about 30 minutes. Let stand 5 minutes before serving.