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Roasted Carrot-Stuffed Shells
Sweet, roasted carrots take the place of traditional tomatoes in this surprising, yet delicious pasta dish.
Ingredients:
1/2 cup Markon First Crop Carrots, roasted and pureed
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
1 cup Ready-Set-Serve Shredded Kale, lightly sauteed
15 oz. part-skim Ricotta cheese
1/4 cup whole wheat breadcrumbs
1 tsp. zest of Markon First Crop Lemons
1 large egg
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
12 large pasta shells, boiled and drained
Instructions:
Combine carrots, garlic, kale, Ricotta, breadcrumbs, lemon zest, egg, salt, pepper, and nutmeg in a mixing bowl. In a large baking dish, fill each shell with equal portions of mixture. Bake for 45 minutes or until bubbly and golden brown on top.
Three shells per portion.
Meal Type:
Fall
Spring
Summer
Winter
Entrees
Vegetarian