Pesto Stuffed Shells
A quick and hearty Italian dinner.
Servings Prep Time
6servings 15minutes
Cook Time
50minutes
Servings Prep Time
6servings 15minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Cook jumbo pasta shells according to package directions for al dente pasta. This means they will still be a little firm. It is important they are not overcooked or they will get mushy when baked.
  2. Preheat oven to 375F. Lightly grease a 9×13 baking dish.
  3. In a medium bowl, combine the ricotta, 2 tablespoons nutritional yeast, broccoli, aquafaba and 3 tablespoons pesto. Mix until well combined.
  4. Spread 1/4 of the jar of pasta sauce in the bottom of the baking dish.
  5. Carefully spoon the ricotta filling into each shell and place facedown in the dish in a single layer. (There may be leftover shells)
  6. Pour the remaining pasta sauce evenly over the shells.
  7. Drop small spoonfuls of the remaining pesto over the sauce and then sprinkle with the remaining nutritional yeast.
  8. Cover the dish with aluminum foil and put in the oven.
  9. Bake for 35 minutes, or until sauce is bubbling around the shells. Then remove the foil and bake for an additional 10 minutes.
  10. Let cool 8-10 minutes before serving. Store leftovers in a covered container in the refrigerator for up to 5 days.
Recipe Notes

(*) Aquafaba is the brine from a can of beans that usually gets drained down the sink. It makes an excellent binder. Use as is straight from the can.

(**) A quick way to steam broccoli –> cut it in small chunks and put in a microwave safe bowl. Add enough water just to cover the bottom of the dish. Cover with plastic wrap and poke a few holes in the top. Microwave 1-3 minutes, depending on your microwave, until it is bright green and al dente.

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