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Home > Recipes > Baked Stuffed Pasta Shells - Ricotta, Kale & Pesto
Author:

Kevin Curry

Baked Stuffed Pasta Shells – Ricotta, Kale & Pesto

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Baked Stuffed Pasta Shells – Ricotta, Kale & Pesto

Ingredients

6 Servings
* Optional Substitution Note

  • 6oz (170g) jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, fresh
  • 1 medium onion, diced
  • 5 portobello mushroom caps, gills removed then diced
  • pinch of sea salt & pepper
  • 2 cups shredded kale
  • 15oz skim milk ricotta cheese
  • 4 tablespoons pesto
  • 1 tablespoon The Fit Cook Land blend
    • sub: 2 teaspoons dried thyme + 1 teaspoon oregano
  • 1 1/2 cups reduced fat marinara
  • 1 1/2 cups reduced fat mozzarella
  • sea salt & pepper to taste

 

Steps

Step 1

Set oven to 420F.

Step 2

Bring a pot of salted water to a boil. Cook pasta shells according to the instructions given. Drain, then set aside.

Step 3

Set a pot (or cast iron casserole dish) on medium heat. Once hot, add oil, garlic, onion and mushrooms. Add a pinch of sea salt & pepper as it cooks. Cook until onions turn brown and the mushrooms shrink in size, about 3 – 5 minutes. Empty the contents and set aside.

Step 4

Place the pot back on the heat. Add shredded kale and a few tablespoons of water to create steam. Toss the kale in the pot until it turns a vibrant green color. Then set aside to cool.

Step 5

In a large bowl, mix the ricotta cheese with the mushroom mix, kale, pesto and The Fit Cook Land blend.

Step 6

In a casserole dish, spread about 1/2 cup of the marinara on the bottom. Then one by one, stuff a pasta shell with ~2 tablespoons of the ricotta mix, then add it to the casserole. Repeat.

Step 7

Cover the shells with the remaining marinara and mozzarella cheese. Cover with foil and bake for 20 minutes. For the final 5 minutes, remove the foil so the mozzarella can brown.

Step 8

Garnish and enjoy!

Baked Stuffed Pasta Shells – Ricotta, Kale & Pesto

Kevin Curry


Prep 10min
Cook 35min
Total 45min

Category Vegetarian
# of servings6
Calories 540

  • 6oz (170g) jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, fresh
  • 1 medium onion, diced
  • 5 portobello mushroom caps, gills removed then diced
  • pinch of sea salt & pepper
  • 2 cups shredded kale
  • 15oz skim milk ricotta cheese
  • 4 tablespoons pesto
  • 1 tablespoon The Fit Cook Land blend
    • sub: 2 teaspoons dried thyme + 1 teaspoon oregano
  • 1 1/2 cups reduced fat marinara
  • 1 1/2 cups reduced fat mozzarella
  • sea salt & pepper to taste

 


  1. Set oven to 420F.

  2. Bring a pot of salted water to a boil. Cook pasta shells according to the instructions given. Drain, then set aside.

  3. Set a pot (or cast iron casserole dish) on medium heat. Once hot, add oil, garlic, onion and mushrooms. Add a pinch of sea salt & pepper as it cooks. Cook until onions turn brown and the mushrooms shrink in size, about 3 – 5 minutes. Empty the contents and set aside.

  4. Place the pot back on the heat. Add shredded kale and a few tablespoons of water to create steam. Toss the kale in the pot until it turns a vibrant green color. Then set aside to cool.

  5. In a large bowl, mix the ricotta cheese with the mushroom mix, kale, pesto and The Fit Cook Land blend.

  6. In a casserole dish, spread about 1/2 cup of the marinara on the bottom. Then one by one, stuff a pasta shell with ~2 tablespoons of the ricotta mix, then add it to the casserole. Repeat.

  7. Cover the shells with the remaining marinara and mozzarella cheese. Cover with foil and bake for 20 minutes. For the final 5 minutes, remove the foil so the mozzarella can brown.

  8. Garnish and enjoy!


Nutrition per serving

Calories540cal
Protein23g
Fats23g
Carbs64g
Sodium370mg
Fiber7g
Sugar7g
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Details

Prep 10min
Cook 35min
Total 45min
# of servings6

Nutrition per serving

Calories540cal
Protein23g
Fats23g
Carbs64g
Sodium370mg
Fiber7g
Sugar7g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!