New Recipe: Best Veggie Stuffed Shells In Kale Pesto White Cheddar Sauce Recipe


Stuffed shells are always a good idea. The ultimate pasta vehicle for cheese, vegetables, meat—you name it, you can stuff it in a shell. And if you grew up eating them, then they have even more nostalgic appeal.

Another benefit to the stuffed shell dinner is that it’s one of those versatile recipes where you can use up any pantry or fridge ingredients and call it a day. Don’t have fresh peas? Use frozen. Or canned. Or whatever veggies you have laying around.

Related: Best Spring Cupcake Recipes

Same goes for the sauce. You could make your own homemade sauce, or you can take a shortcut and use store-bought jarred sauce and never know the difference.

That’s what we did here with these Veggie Stuffed Shells overflowing with asparagus and peas in Kale Pesto White Cheddar Sauciness. It’s the ultimate spring dinner you’ll want to eat outside with a glass of chilled wine and a loaf of crusty bread.

Trying to count calories? Try this Weight Watcher stuffed shells recipe.

Veggie Stuffed Shells In Kale Pesto White Cheddar Sauce


  • 1 25 oz. jar Sonoma Gourmet Kale Pesto White Cheddar Sauce
  • 20 large pasta shells
  • 15 oz whole-milk ricotta
  • 2 scallions, finely chopped
  • 1.5 cups frozen peas, defrosted
  • 1.5 cups chopped asparagus (¾-inch pieces)
  • ⅓ cup chopped mint
  • Zest of 1 large lemon
  • 2 tsp kosher salt
  • 2 Tbsp freshly ground black pepper
  • ⅔ cup grated white cheddar cheese, divided
Key Tags


  1. Preheat oven to 400 degrees F.

  2. Cook the shells in a large pot of boiling salted water per package directions. Drain and rinse under cold water to cool.

  3. Spread ½ the jar of Kale Pesto Sauce in the bottom of a 9” x 13” broiler-safe baking dish.

  4. Combine the ricotta, scallions, peas, asparagus, parsley, mint, lemon zest, ⅓ cup white cheddar, salt, and pepper in a bowl.

  5. Fill 16 cooked shells with ricotta mixture and place in the sauce-lined dish (the other 4 shells are backups in case some break when filling).

  6. Pour the remaining sauce over top of the shells and sprinkle with the remaining shredded cheddar.

  7. Cover with aluminum foil and bake for 12 to 15 minutes.

  8. Uncover, switch oven to broil, and cook until the cheese begins to brown, 2 to 3 minutes.

Kitchen Counter

Serves 4-6.

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