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Baked Stuffed Pasta Shells – Ricotta, Kale & Pesto

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 540
Protein 23g
Fat 23g
Carbs 64g
Total Time 45 minutes

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Baked Stuffed Pasta Shells – Ricotta, Kale & Pesto

Ingredients

Baked Stuffed Pasta Shells - Ricotta, Kale & Pesto
Ingredients for 6 servings

  • 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
  • 1 1/2 cups reduced fat marinara
  • 1 1/2 cups reduced fat mozzarella
  • sea salt & pepper to taste
Steps
  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!
    Baked Stuffed Pasta Shells - Ricotta, Kale & Pesto

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Calories
540
Protein
23g
Fat
23g
Carbs
64g
Sodium
370mg
Fiber
7g
Sugar
7g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.