Sweet Potato and Kale Stuffed Shells
Flavorful and oh-so-cheesy, these sweet potato and kale stuffed shells are a fantastic make ahead meal! Filled with sweet potato puree, bell pepper and kale, they’re fantastic served with a big salad. Vegetarian and freezer friendly.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
As you may already be able to tell, I have become utterly and completely obsessed with using sweet potato puree in pasta dishes. Especially ones that typically use ricotta cheese.
For quite some time now, I’ve been subbing in the puree for a portion of the ricotta … and I tell you, it’s just magical. A little more veggie goodness and this awesome extra layer of flavor.
Positive vibes all around!
And for today’s dish we are doing just that once again. Plus adding in plenty of kale for some green and some diced red pepper, well, just because I like red bell pepper.
The creamy, dreamy filling gets scooped into some jumbo pasta shells and off the dish goes to bake in the oven to get all bubbly and cheesy and fantastic.
Tips & Tricks For These Sweet Potato Stuffed Shells
- These shells are a great make-ahead dish. Assemble the dish completely then cover with aluminum foil as directed. Keep in the fridge until you are ready to enjoy. I like to take the dish out and give it plenty of time to come back to room temp before baking (this way you don’t have to allow extra time in the oven to get it heated all the way through).
- When cooking the jumbo pasta shells, add a few extra to the water. This way you have extra in case any break when you are stuffing them with the filling.
- And about that filling. This is a recent light bulb moment on my part … use a small cookie scoop to fill the shells. It makes it so easy and you’ll get an equal amount in all of the shells.
Additional Baked Pasta Recipes You Might Enjoy:
- Balsamic Roasted Vegetable Baked Ziti
- Sweet Potato, Black Bean and Kale Lasagna
- Kale and Eggplant Baked Ziti
- Root Vegetable Lasagna
- Mexican Lasagna Roll-Ups
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 24 jumbo pasta shells
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 bunch lacinato kale (9 to 10 ounces), stems removed and leaves torn into bite-sized pieces
- ½ cup low-sodium vegetable broth
- 1 ¼ cups ricotta cheese, strained if watery
- ¾ cup sweet potato puree (homemade or store-bought)
- ½ cup thinly sliced green onions, plus extra for garnish
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 large egg, lightly beaten
- 25 ounces marinara sauce, divided
- about 2 cups shredded mozzarella cheese
- Preheat the oven to 350ºF.
- Bring a large pot of lightly salted water to a boil. Cook the pasta shells until al dente, according to the package directions (err on the side of undercooked - you do not want to overcook these). Drain then rinse well with cold water.
- Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the pepper and cook for about 2 to 3 minutes, until softened. Add in the garlic and cook for about 30 seconds, until fragrant.
- Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6 to 8 minutes, until the kale has wilted down and the broth has evaporated. Remove from the heat and add to a large bowl.
- Add the ricotta, sweet potato puree, green onions, salt and pepper to the bowl and mix until combined. Taste and season with additional salt / pepper if needed. Mix in the egg (the mixture will be on the wet side).
- Spread about 1 ½ cups of the marinara sauce in the bottom of a 9x13 inch baking dish. Scoop an equal amount of the filling into each of the cooked pasta shells, working carefully so they don’t tear. Place the filled shells in the prepared baking dish in a single layer. Pour the remaining marinara sauce evenly over the top, then sprinkle with the cheese. Cover with aluminum foil.
- Bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly. Let stand for about 5 to 10 minutes. Garnish with additional sliced green onions and serve!
One of the times I made this recipe, I used some regular mozzarella and some smoked mozzarella for the cheese. It’s completely delicious that way too.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 68mgSodium: 1066mgCarbohydrates: 38gFiber: 5gSugar: 12gProtein: 19g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.