Sausage-and-Kale Stuffed Shells

1. Cook shells in a large pot of salted boiling water 5 minutes; drain. Heat oil in a large nonstick skillet over medium high heat. Add sausage; cook, breaking up with spoon, until cooked through, 4 to 5 minutes. Transfer to a plate. Add kale and 2 tablespoons water to pan and cook, stirring, until wilted about 2 minutes. Season with salt and pepper. Add to sausage. Let cool completely then coarsely chop mixture.

2. Combine ricotta, 1/4 cup Parmigiano, 1/2 cup mozzarella, and sausage mixture. Season with salt and pepper. Stuff each shell with about 2 tablespoons filling. Spread 1 1/2 cups marinara sauce in a 9-by-13-inch baking dish. Top with shells; spread 1 1/2 cups sauce over shells. Sprinkle with remaining mozzarella and Parmigiano. Cover with parchment- lined foil.

   To Freeze: Freeze 1 hour, then wrap entire dish in plastic and keep in freezer up to 3 months.

   To bake, preheat oven to 375 degrees. Remove plastic. Bake, covered, until heated through and bubbling around edges, about 1 hour. Uncover and bake until cheese is bubbling and golden in spots, about 20 minutes. Let stand 15 minutes before serving.

   To Bake and Serve: Preheat oven to 375 degrees. Remove plastic. Bake, covered, until heated through and bubbling around edges, about 1 hour. Uncover and bake until cheese is bubbling and golden in spots, about 20 minutes. Let stand 15 minutes before serving.

Cook's Notes

Extra Sauce: If you are using a 32-ounce jar of sauce and have 3 1/2 cups sauce, go ahead and use it all!

Freezer Tip:To save on space in freezer and free up your baking dishes. Line pan with plastic wrap. Freeze until solid, about 4 hours. Remove from freezer and run bottom of pan briefly under warm water to loosen. Lift out of pan. Wrap well in plastic then in foil. When ready to bake. Unwrap and discard plastic. Return to baking dish. Use the same parchment paper and foil to cover while baking.