Spicy White Bean and Kale Stuffed Shells amps 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 both are optional. Spicy White Bean and Kale Stuffed Shells delivers 25 g of protein per serving.
This is a 2026 update of a recipe I posted in early 2021. 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.
Is It Worth Pulling Out the Food Processor?
I chose to pull out the food processor to make the white bean filling. Truth be told, that was probably unnecessary and could have been done just as easily with a fork. If you do use a processor, just pulse the beans with ricotta, lemon zest and seasoning about 15 times. Do not be tempted to hit the low speed button or you’ll have bean mush in no time.
The goal is to have a somewhat dense white bean mash to fill your shells. It makes for a more pleasing texture in the final dish.
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. If you have mozzarella on hand and not provolone, use what you’ve got.
Serving size is 4 shells. But I won’t judge if you eat more than that. I did.
Ready to try it?
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
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.
