Kardea Browns Collard Green Stuffed Shells Delicious Miss Brown Food Network

Jumbo pasta shells are stuffed with a creamy collard green mixture and meaty tomato gravy, sprinkled with cheese and then baked up to bubbly perfection. It's great as a one-dish meal!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Collard Green Stuffed Shells
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 55 min
Active: 1 hr
Yield: 6 to 8 servings

Ingredients

Stuffed Shells:
Nonstick cooking spray, for the baking dish
One 12-ounce package jumbo pasta shells
1/2 teaspoon kosher salt, plus more for the pasta water
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 3/4 cups heavy cream
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
4 cups shredded collards, blanched and squeezed dry
1 pound ground chuck (80/20)
One 8-ounce package ground country sausage
2 teaspoons Miss Browns House Seasoning, recipe follows
2 cloves garlic, minced
1 Vidalia onion, finely diced
2 cups shredded Asiago cheese

Tomato Gravy:
1/2 cup dry white wine
One 28-ounce can crushed tomatoes
1/2 cup chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch granulated sugar

Miss Browns House Seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Directions

For the stuffed shells: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

Cook the pasta shells in salted water to al dente according to the package directions. Drain and set aside.

Melt the butter in a saucepan over medium heat. Add the flour and whisk until the mixture smells nutty. Stir in the heavy cream, salt, pepper and garlic powder. Cook until thickened, 3 to 5 minutes. Stir in the collards. Set aside.

Cook the ground beef, sausage, House Seasoning, garlic and onion in a large skillet over medium-high heat until the meat crumbles and is no longer pink. Remove the meat mixture with a slotted spoon to a bowl, reserving the drippings in the skillet.

For the tomato gravy: Deglaze the drippings in the skillet with the wine. Stir in the crushed tomatoes and broth and simmer until the sauce is thickened, about 5 minutes. Season with the salt, pepper and sugar.

Return the meat mixture to the skillet and stir until combined.

Spoon some of the meat gravy on the bottom of the prepared baking dish.

Arrange the shells in the baking dish. Stuff the shells with the meat gravy and top evenly with the creamed collards. Sprinkle with the cheese. Cover the baking dish with aluminum foil and bake for 30 minutes. Uncover, then increase the oven temperature to 375 degrees F and bake until the cheese is melted, 10 to 12 more minutes.

Miss Browns House Seasoning:

Yield: 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

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Kardea Browns Collard Green Stuffed Shells | Delicious Miss Brown | Food Network
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