This classic gets a healthy, fiber-filled makeover while still cheesy and decadent!


1/2 small butternut, steamed until soft
1c white beans, cooked, drained
1.5c chopped kale
1/4c provolone, shredded
3T parmesan, grated
1/4c ricotta or cottage cheese
1/4t garlic powder
1/4t Umami seasoning from @traderjoes (optional)
1/8t salt

10 jumbo shells, undercooked by about 2 minutes per package
1c marinara sauce of choice
1/4c provolone
3T parmesan
1/4-1/2t oregano (to taste)
1/4t thyme


Preheat oven to 375°F.  Dump filling ingredients in a food processor and pulse to combine.  Put a couple of spoonfuls of sauce on the bottom of your baking dish. Use a spoon to stuff the cooked shells with your squash/kale/bean mixture and nestle them together on top of the sauce in the dish. Pour the remaining sauce on top of the shells then top with cheese, oregano and thyme. Bake covered for 35 minutes, remove lid/foil, bake 5-10 minutes. Takes a while to cool to edible temp.


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