In this episode of Cook and a Half, Food52 Resident Samantha Seneviratne and her son Artie make delicious and nutritious stuffed shells. This version includes savory kale pesto, white beans, tomato-y marinara sauce, and three kinds of cheese: ricotta, mozzarella, and parmesan. An easy-to-make complete meal that’s perfect for any weeknight. GET THE RECIPE ►► https://f52.co/3DO6GIp

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PREP TIME: 15 minutes
COOK TIME: 45 minutes
SERVES: 6

INGREDIENTS

Sauce
Kosher salt and freshly ground black pepper, to taste
12 ounces dinosaur kale, stemmed and roughly torn
1 clove garlic
1/2 cup extra-virgin olive oil
1/2 cup (about 1 ounce) finely grated Parmigiano-Reggiano cheese
1 (14-ounce) can cannellini beans, drained and rinsed
1 1/2 cups prepared marinara sauce
1 cup basil leaves

Shells & Garnish
12 ounces jumbo shells
1 pound fresh whole-milk ricotta
1 cup (4 ounces) finely grated Parmigiano-Reggiano, plus 1/2 cup (2 ounces) more for garnish
1 egg yolk
1 cup basil leaves, finely chopped
Kosher salt and freshly ground black pepper, to taste
8 ounces fresh mozzarella, torn into pieces

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