Super satisfying and flavorful vegetarian stuffed shells with a kick! Nutrition facts include the optional zucchini and roasted red peppers.
Servings: 4
Protein: 25g
Calories: 470
Equipment
- 9×9 baking dish
Ingredients
- 16 shells dry pasta shells
- 2 cans cannellini beans, drained and rinsed
- 1/2 cup ricotta
- 2 tsp lemon zest (a whole lemon)
- 1 tsp red pepper flakes (or 1 tbsp minced Fresno chili)
- 2 tbsp lemon juice (most of a lemon)
- 2 tbsp olive oil, divided
- salt & pepper
- 1 tbsp butter
- 1 inch sliced leek, use 3/4 inch white and 1/4 inch of leek greens
- 1 large clove garlic, minced
- 1 small zucchini, cut into lengthwise quarters and sliced into pieces (optional)
- 1 cup lacinato (dinosaur) kale, roughly chopped – see notes if using regular kale
- 1/4 cup jarred roasted red pepper, chopped (optional)
- 1/2 cup spaghetti or marinara sauce
- 2 slices provolone cheese
Instructions
- Preheat oven to 350°. Bring a large pot of water to boil. Cook pasta shells in boiling water for 2 minutes less than the recommended cooking time, drain and rinse immediately with cold water. Set aside. Spread spaghetti sauce over bottom of a 9×9 baking dish and set aside.
- Meanwhile, in a large mixing bowl, combine the white beans with the ricotta using a fork to mash the beans as you go. You want some of the beans to be just half-mashed for texture. Add crushed red pepper or Fresno pepper, lemon zest, lemon juice and 1 tbsp of the olive oil. Season well with salt and pepper. **If using jarred roasted red pepper, add that to the bean mixture. Stir well to combine all ingredients.
- Heat a medium skillet over med heat. Add 1 tbsp of the olive oil and 1tbsp butter to pan and heat until butter is just melted. Add leeks and garlic. Saute 2-3 minutes until fragrant. Add the kale and continue to cook for another 2 minutes just until kale is somewhat wilted. Transfer everything to the bean mixture and stir combine.**If you are using zucchini, add it at the same time as the leeks and garlic so that it softens up a bit but doesn't cook all the way.
- Stuff shells with spoonfulls of bean mixture and place in baking dish. Adjust the amount of filling to ensure you have enough to fill shells for the number of portions you are preparing, 3-4 shells per person. Tear the provolone slices into pieces and place on top of shells, distributing evenly.
- Bake uncovered 30 minutes or until provolone just starts to turn golden. Remove from oven and serve.
Notes
Tips:
You can skip cooking down the kale if you are using regular kale and not lacinato. If you don’t have leeks, just substitute whatever onion you have but preferably white or yellow. It is worth seeking out leeks for this recipe as they are divine when sauteed in butter!
Serve this with a salad, some crusty garlic bread and a nice glass of wine.
Nutrition
Serving: 4shells | Calories: 470Cal | Carbohydrates: 57g | Protein: 25g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 411mg | Potassium: 1454mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1772IU | Vitamin C: 35mg | Calcium: 347mg | Iron: 8mg
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