Cheesy Stuffed Shells with Kale Pesto | Cook and a Half

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 Featured in this video Five Two Silicone Oven Mitts & Pot Holders: https://f52.co/3CvNRKq 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 SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   TikTok:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.