Full share of Veggie Box kale, rinsed and tough stems removed
5 Veggie Box garlic scapes, tough ends removed
12oz of jumbo shell pasta
2 ½ cups ricotta cheese
½ cup of grated parmesan
2 eggs, or 4 tbsps mashed potatoes/potato flakes
1 tsp dried oregano
1 cup Marinara sauce
½ cup Shredded mozzarella
Salt & pepper to taste

5 Veggie Box garlic scapes, tough ends removed 12 oz of jumbo shell pasta 2 ½ cups ricotta cheese 2 eggs, or 4 tbsps mashed potatoes/potato flakes 1 tsp dried oregano 1 cup Marinara sauce

Preheat oven to 375F. Cook shells according to package directions, rinse with cold water, drain, and set aside. Combine kale and scapes in food processor and pulse until finely chopped (for a roasty-er flavor, briefly saute scapes and kale in olive oil with a dash of red pepper flakes). Transfer finely chopped vegetables to a large mixing bowl.

Add ricotta, parmesan, and eggs (or mashed potatoes) to the vegetables. Season to taste with salt and pepper, then mix to combine. Transfer mixture into a ziploc or piping bag, snip off a corner or the end, and pipe filling into the cooked shells.

Place stuffed shells in a single layer in a baking dish, top with marinara and mozzarella and bake for 35-40 minutes.

Recipe adapted from MyKitchenAddiction.com