I can’t take credit for the idea to use white beans as a stuffing for shells, but I did up the ante on the original recipe quite a bit.
It might look like too many steps at first, but it came together in no time if you follow the instructions and stage it right.
I used the shredding blade on a food processor to shred the zucchini first, then moved that to a cutting board. Switch out for the normal processing blade and then add the beans and ricotta and process about 5 seconds. Finish in a mixing bowl with the other ingredients so you have the texture of the kale and zucchini in the final dish. Don’t want to bother with the food processor? You can easily do this in just a mixing bowl. Cut the zucchini lengthwise first then into skinny half moons. Maybe even use zoodles and just chop into bite size pieces instead.
The provolone was perfect and mild, just enough. It might be tempting to overdo the spaghetti sauce because it looks like you need a sauce. Trust me. The shells are so flavorful on their own. Don’t cover that up with tomato sauce…if you want something, drizzle a little quality olive oil on them.
Served this with a fresh salad and a bottle of white wine…made it three times in a row and loved it just as much each time.