Spicy White Bean and Kale Stuffed Shells is a genius way to amp up the health profile of a classic pasta dish. Using a mixture of mashed white beans and ricotta as a filling for pasta shells adds protein and reduces fat. Hot pepper adds kick, and kale adds color. I like to use either sautéed zucchini or roasted red peppers to add flavor to Spicy White Bean and Kale Stuffed Shells, but that is optional.
This is an update of a recipe I posted in early 2021. Since then, I’ve been perfecting it. I’m always looking for ways to make it faster and easier to prepare.
White Bean and Ricotta Stuffed Shells
I can’t take credit for the idea of using white beans as a stuffing for pasta shells. When I saw it somewhere online, I ran with it to make my own version. Because I eat a primarily plant-based diet, whenever I can find a new use for beans, I’m in. Spicy White Bean and Kale Stuffed Shells is now a favorite dish for cold winter nights when I feel like warming up the kitchen.
Mashing white beans with ricotta makes a heartier stuffed shell than the traditional ricotta-only method. Add a little heat and some kale for color (and fiber) and maybe some zucchini or roasted red pepper (or both) and you’ve got a visually appealing and delicious vegetarian meal.
Full of Flavor
This recipe for Spicy White Bean and Kale Stuffed Shells is full of flavor. You’ll start by sautéing leeks and garlic. The aroma of leeks cooking in butter is sublime. Mix that in with the mashed white beans and ricotta. From there, I like to add either some red pepper flakes or diced Fresno chili for heat. The bean mixture is so good, you could warm that up by itself and use it as a dip.
To Mash or Not to Mash?
Lat week, I was feeling lazy when I made Spicy White Bean and Kale Stuffed Shells and I decided to make the filling in a food processor. That was a mistake. The beans got pureed too much. And then I had to clean the food processor which is always a pain.
Learn from my mistake. Just throw your beans into a large bowl with the ricotta and mash with a fork. If you have a potato masher, even better. The rest of the ingredients need to be added whole and not processed anyway, so save the hassle of pulling the food processor out.
The Spicy White Bean and Kale Stuffed Shells still tasted great despite me pureeing the beans instead of just mashing them. But lesson learned for next time.
Easy on the Sauce
For this Spicy White Bean and Kale Stuffed Shells recipe, I don’t like to go overboard on the cheese or the sauce. Just a small amount of marinara in the dish is enough to give some moisture without obscuring the taste of the gar-leeky white bean filling.
Besides going light on the sauce, I choose to use provolone cheese on top instead of the traditional mozzarella. I find it gives me what I need in terms of cheese topping without it tasting like traditional ricotta and cheese shells.
Ready to try it?
Ingredients
- 12-16 shells dry pasta shells
- 1 cup spaghetti or marinara sauce
- 1 can cannellini beans, rinsed and drained
- 3/4 cup ricotta
- 2 tbsp olive oil, divided
- 1 tbsp butter
- salt & pepper
- 1 inch sliced leek, use 3/4 inch white and 1/4 inch of leek greens
- 1 clove garlic, minced
- 1 tsp red pepper flakes (or minced Fresno chili)
- 2 cups kale, roughly chopped
- 2-3 slices provolone cheese
- 1/4 cup jarred roasted red pepper, chopped (optional)
- 1 small zucchini, cut into lengthwise quarters and sliced into pieces (optional)
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, rinse immediately with cold water and set aside. Spread spaghetti sauce over bottom of 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. Season with salt and pepper. Add the crushed red pepper or Fresno chili. If using jarred roasted red pepper, add that to the bean mixture. Stir well to combine all ingredients.
- Heat a medium skillet over med-low heat. Add 1 tbsp olive oil and 1tbsp butter to pan and heat until butter is just melted. Add leeks and garlic. Saute 2-3 minutes until fragrant. Transfer to the bean mixture.
- Place skillet back on the stove and increase heat to medium-high. If you are using zucchini, add the zucchini to the skillet and cook for 4-5 minutes until just starting to get tender. Transfer to the bean mixture.
- Put skillet back on stove. Add 1 tbsp olive oil and allow to heat for 30 seconds. Add 2 cups roughly chopped kale and toss until coated. Season with salt and pepper. Continue cooking 1-2 minutes until just starting to wilt (2-3 minutes for dinosaur kale). Should be al dente. Add to bean mixture.
- Stuff shells with about 2 spoonfuls 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 preparng, 3-4 shells per person. Tear the provolone slices into pieces and place on top of shells, distributing evenly.
- Bake uncovered 20-25 minutes or until provolone just starts to turn golden. Remove from oven and serve.
Notes
Nutrition
If you love white beans, your next recipe is Bacon-Wrapped Tuna with Garlicky White Beans.
Or maybe it’s more pasta you’re looking for? Try Prosciutto and Ricotta Pasta with Garlic Oil and Cherry Tomatoes.
