Sweet potato, sausage and cheese Stuffed Gluten Free Grand Shells
1 package of Tinkyada Rice pasta Grand Shell
1 large orange sweet potato, peel and cut into 1 cm cubes, approximately 2 cups
½ lb Italian sausage, removed from casing
1 small onion, chopped
2 tsp fresh garlic, minced
1 cup kale leaves, chopped
¾ cup ricotta cheese
1 tsp salt
1 tsp pepper
3 cups marinara sauce (Store bought or homemade)
½ cup shredded mozzarella cheese
2 tsp chopped Basil
Preheat the oven to 375ºF
Using a large stock pot, cook grand shell pasta for 13-14 minutes, rinse, drain, and set aside.
In a large skillet, cook Italian sausage on medium heat for 10 minutes, or until brown. Add chopped onion, garlic, sweet potatoes, and kale and cook for another 10 minute or until sweet potato is tender. Transfer to a large mixing bowl and add salt, pepper and ricotta cheese, and blend until incorporated.
In same skillet, heat up the marinara about 5 minutes then pour half into shallow 9”x13” baking dish. Stuff each shell with generous amount, approximately 2 tablespoon, of the mixture and place in the baking dish. Cover the stuffed shells with the remaining sauce, top with shredded mozzarella cheese and bake covered with foil for 25 minutes, until beginning to bubble. Remove cover and bake for another 10 minutes.
Sprinkle with chopped basil.