Home / Baking / Kale and Goat Cheese Stuffed Pasta Shells
11 October, 2016

Kale and Goat Cheese Stuffed Pasta Shells

Posted in : Baking, Dinner, Gluten Free, Lunch, Pasta, Sugar Free on by : Delinger

Serves 4


  • 16 cooked Pasta Shells (gluten free or normal version)


  • 2 cups chopped Kale
  • ¼ cup chopped basil
  • 1 organic egg
  • 1 clove of minced garlic (optional)
  • 345 grams of fresh chèvre (French goat cheese)

Red Sauce:

  • 500 grams of fresh tomatoes
  • 1/4 cup of tomato paste
  • ½ teaspoon of dried Italian herbs
  • 1 clove of garlic (optional)



To stuff it:

  1. Beat the egg and goat cheese together until well combined
  2. Add the chopped kale and basil into the mixture and mix until incorporated
  3. Gently cup the shell in your hand, stuff the mixture in gently as you don’t want to burst them.
  4. Repeat until all shells are stuffed

To make the red sauce:

  1. Place the tomatoes, tomato paste and garlic (optional) into your high performance blender, secure the lid. process for about 30 secs.
  2. Pour the sauce out onto the tray. Place the stuffed shell on top. Top it with Parmesan cheese if desire.

To bake the shells

  1. Preheat the over to 180 ºC or 375 ºF, cover the tray with foil.
  2. Place the tray into the oven and bake it for 25 mins
  3. Remove the foil and bake for another 5 minutes.
  4. Transfer the tray onto your dinning table and dig in!

Leftover shells freezes really well in an airtight container, it can last up to 3 months if you could resist them. 😉

Italian Recipes ,gluten free , sugar free , vegetarian, Tomatoes