Ricotta Stuffed Shells with Charred Tomato Sauce and Crispy Kale

Pair with Hess Select TREO Winemaker’s Blend 

Yield: 4 servings


10 – 12 ea Roma Tomatoes
8 oz Chopped Pome Tomatoes
½ ea Sweet Onion, sliced ½” thick
1 oz Olive oil
½ ea Sweet Onion, diced
6 ea Garlic cloves, sliced
as needed Water to cover, approximately 2 cups
to taste Salt and Pepper

Ingredients – for Crispy Vegetables
½ lb. Kale, clean, stemmed, cut in 1” x 5” strips
1 oz. Extra virgin olive oil
to taste Salt and Pepper

1 oz. Extra virgin olive oil
6 cloves Garlic, sliced thin
1 lbs. Bellwether Farms Whole Milk Ricotta
to taste Salt and Pepper
12 ea. Large shells, cooked.


  1. For the Charred Tomato Sauce: Core tomatoes and place on a baking sheet with the sliced onion in a 400’F oven. Cook until the tomatoes are charred on the exterior and soft all the way through. The onions should be charred, but tender. Rotate the tomatoes as they are cooking to ensure that they char on all sides.
  2. Place the diced onions in a sauce pan with 1 oz of olive oil. Cook over medium heat to caramelize the onions. Add garlic and cook until aromatic. Add charred tomatoes, and pome tomatoes. Bring to a simmer. Add enough water to cover the tomatoes and bring back to a simmer. Cook for 1 – 1 ½ hours, until reduced and thick. Season with salt and pepper.
  3. Place mixture through the food mill. Adjust seasoning with salt and pepper.
  4. For the Crispy Vegetables: Toss the kale strip with olive oil, salt and pepper. Place the kale on a baking sheet in a single layer. Bake in a 300 degree oven for 10 – 15 mins, checking periodically. The kale should be crisp and not burnt.
  5. For the Shells: Combine the olive oil and garlic in a small sauce pan. Cook over low heat until the garlic is soft and translucent. Cool.
  6. Combine the ricotta with the cooled garlic and oil, chives, salt and pepper.
  7. Season the cooked shells with salt and pepper. Divide the ricotta mixture evenly amongst the 12 shells.
  8. Pour the sauce in a baking dish. Place the shells on top, cover with foil, and bake for 20 minutes at 350 degrees until the ricotta is warmed though. Serve with Crispy Kale.