Pesto Stuffed Shells

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Sep. 16, 2011


Thinly sliced mushrooms 1 Cup (16 tbs)
Dried thyme 1/4 Teaspoon
Diced red bell pepper 1 Cup (16 tbs)
Diced yellow summer squash 1/2 Cup (8 tbs)
Drained cooked chickpeas 10 Ounce
Sliced scallions 1/2 Cup (8 tbs)
Garlic 1 Clove (5 gm)
Packed basil leaves 1 Cup (16 tbs)
Part skim ricotta cheese 1 Cup (16 tbs)
Toasted pine nuts/Walnuts 1 Ounce
Grated parmesan cheese 1 1/2 Ounce
Freshly ground black pepper 1/4 Teaspoon
Jumbo pasta shells 3 Ounce , cooked, drained (About 12)


1. Heat large nonstick skillet over medium-high heat; add mushrooms and thyme. Cook 6 minutes, stirring occasionally. Add bell pepper and squash; cook 5 minutes, or until tender-crisp. Remove from heat; stir in chick-peas and scallions.

2. To prepare pesto, in food processor, process garlic until finely chopped; add basil and ricotta. Reserve 1 tablespoon pine nuts and 1 tablespoon Parmesan; add remaining pine nuts, Parmesan cheese and ground pepper; process until smooth.

3. Stir pesto into vegetable mixture; spoon evenly into cooked shells. Garnish with reserved Parmesan cheese and pine nuts. Serve at room temperature.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 399Calories from Fat 132

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 415 mg17.29%

Total Carbohydrates 45 g15%

Dietary Fiber 8 g32%

Sugars 6 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet