Kale and spinach Manicotti

10 oz. Kale
8-10 Manicotti Shells
1 t olive oil
15 oz. part-skim ricotta cheese
1 cup Parmesan cheese, divided
1 t lemon zest
Salt and pepper
2 cups prepared marinara sauce
¼ t dried oregano
2 T half and half, optional

NOTE: I used this Basic Tomato Sauce.
http://purplecook.blogspot.com/2010/11/basic-tomato-sauce.html

The original recipe suggests filling a plastic bag with the cheese filling and cutting off a corner to fill the manicotti. I used my Wilton Dessert Decorator, it worked like a charm. Here is what it is… http://www.wilton.com/store/site/product.cfm?id=3E30D6AD-475A-BAC0-5FB5C8A02A57ED0B&killnav=1

Preheat oven to 375 degrees.

Bring a large pot of water to a boil. Roughly chop kale and boil for 7-10 minutes, until tender. Allow to cool slightly and shred with an immersion blender or small food processor. Set Aside.

Cook pasta according to package directions. Drain well and arrange in a single layer on an oiled baking sheet until ready to use. Allow to cool some before handling.

Meanwhile, combine ricotta, ½ cup Parmesan cheese, lemon zest, and Kale. Season with salt and pepper to taste. Transfer filling to zip-top bag or Dessert Decorator. Pipe filling into both ends of the pasta shells and arrange in a glass baking dish (suggested: 8 inch square).

Combine marinara sauce with oregano and cream. Pour sauce evenly over shells and top with remaining ½ cup Parmesan cheese. Bake about 30 minutes, until center is bubbling and cheese is slightly browned. Let sit 5 minutes before serving.

http://purplecook.blogspot.com/2010/12/kale-manicotti.html