Pesto Stuffed Shells
Serves 4-6
These are so unbelievably good I could easily eat them all myself! Creamy white bean stuffed shells are smothered in garlicky pesto and baked until piping hot. No one ever knows that not only is there no basil in the pesto but in its place, kale! It's a great way to sneak some vegetables into picky eaters, and also to treat yourself to a delicious and nourishing meal.
- 1 recipe Kale Hemp Seed Pesto
- 1 recipe White Bean Filling (omit the spinach and add salt to taste)
- 17 jumbo shells
- Cook shells according to the directions on package. Drain and set aside.
- While the shells are boiling, make the pesto and white bean filling.
- To assemble: Pour a thin layer of the pesto on a 9 x 11-inch baking pan and spread it around evenly. Stuff each shell with 2 heaping tbsp of white bean filling and arrange them in a single layer on the pan. Top evenly with remaining pesto. Cover with aluminum foil and bake for 20 minutes. Serve immediately.