1 box (8 oz.) Tinkyada jumbo shell rice pasta
1 egg
4 oz. ricotta
6 oz. grated mozzerella, divided
1 clove garlic
4 c. chopped kale
3 T. olive oil, divided
Preheat oven to 375 degrees F. Cook pasta shells in boiling water according to package directions for baking (2 minutes less than regular cooking time). While the pasta cooks, put 1 T. olive oil, the garlic, and kale in a medium saute pan. Saute for about 10 minutes then take off the heat.
Place the ricotta, half of the grated mozzarella, 1 T. olive oil, and the egg in a medium bowl. Stir to thoroughly combine. Put 1 T. olive oil in a 9×9 inch glass baking pan.
Drain the shells and rinse them under cool water. Spoon the filling into a piping bag or a ziploc bag with the corner snipped off. Pipe filling into each shell and place it into the prepared pan. You will likely run out of filling and have extra shells. Sprinkle remaining grated cheese over the top and cover the pan with foil.
Bake for about 30 minutes. Uncover and broil for two minutes. Serve immediately or portion and freeze for less histamine.