Meatless Monday - Baked Stuffed Pasta Shells - Ricotta, Kale & Pesto

By Fit Men Cook · 45 min

Ingredients

Instructions

1. Set the oven to 420°F.
2. Boil salted water in a pot, cook the pasta shells as the package says, then drain and set aside.
3. Over medium heat, cook the oil, garlic, onion and mushrooms with a pinch of salt and pepper for 3 to 5 minutes, until the onion browns and the mushrooms shrink. Transfer to a bowl.
4. Return the pot to the heat with a few tablespoons of water and the shredded kale. Toss until bright green, then let it cool.
5. In a large bowl, mix the ricotta with the mushroom mixture, kale, pesto and The Fit Cook Land blend.
6. Spread about 1/2 cup marinara over the bottom of a casserole dish. Stuff each shell with about 2 tablespoons of the ricotta mixture and place it in the dish, repeating until all are filled.
7. Cover the shells with the remaining marinara and mozzarella. Cover with foil and bake for 20 minutes, then remove the foil for the final 5 minutes so the mozzarella browns.

Summarized from Fit Men Cook's video. Watch it for the details.

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GarlicOnionCheeseMushroomMozzarella cheeseRicotta cheeseKaleMarinara sauce