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Baked Stuffed Pasta Shells – Ricotta, Kale & Pesto

Prep: 10 min
Cook: 35 min
Total: 45 min


  • 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



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!