We are always on the hunt for easy and delicious and unique ideas to share with our community and when we spied these Sweet Potato Kale stuffed shells on the Barilla FB Page, we got a tad excited.
As mentioned we are huge Barilla fans in our house. We like the way the pasta comes in a box and the Wholegrain Penne is our absolute favorite. It holds together really well and has a lovely nutty flavor. It’s available in a Gluten Free version too.
We love Sweet Potatoes and when we saw this recipe that uses their Pesto Genovese as an ingredient, we couldn’t wait to try. The results, we are sure you agree, look delicious and make them the perfect accompaniment to a main or a superb appetizer.
So, let’s look at what you need to make these yummy Sweet Potato Shells that are stuffed with everyone’s favorite superfood, Kale plus Pesto, and Mushrooms.
Sweet Potato Kale Stuffed Shells Ingredients
4 small sweet potatoes
Olive oil spray
2 tablespoons olive oil
1 red onion, thinly sliced
200g Swiss brown mushrooms, thinly sliced
2 garlic cloves, crushed
3 cups chopped fresh kale
90g (1/3 cup) Barilla Pesto Genovese
150g four cheese blend
30g (1/4 cup) walnuts, chopped
Micro radish, to serve, optional
Sweet Potato Kale Stuffed Shells Video
Barilla has created a quick and easy to follow video that shows you how to recreate their extremely popular Sweet Potato Pesto Shells and you will be thrilled when you see how quickly you can whip them up. Click Play above to watch now ^
Preheat oven 220°C/200°C fan-forced. Line a baking tray with baking paper. Cut sweet potato in half lengthways. Lay cut-side up on the lined tray. Spray with olive oil and season. Bake for 35-40 minutes or until softened and lightly golden.
- 2 COOK THE MUSHROOMS
Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring, for 3-5 minutes or until softened. Add mushroom and garlic, cook, stirring, for a further 4-5 minutes or until softened. Stir in the kale for 2 minutes or until just wilted. Season well. Fold through half the pesto.
- 3 MAKE THE STUFFING
Use a spoon to scoop out the soft sweet potato flesh, leaving a 5mm-thick shell. Add the sweet potato flesh and half the cheese to the mushroom mixture. Gently toss to combine. Spoon the mushroom mixture into the sweet potato shells, piling the filling high.
- 4 BAKE AND SERVE
Dollop the remaining pesto over the potatoes. Sprinkle with the walnuts and remaining cheese. Spray lightly with oil. Bake for 15 minutes or until the cheese is melted and the potatoes are golden. Sprinkle with the micro herbs.
Thanks to Barilla for sharing this awesome recipe and video with our community. We are truly appreciative. We were also a tad excited to find out that there is a Barilla Cooking School. You can find details on their website. Be sure that you like them on Facebook and for more of their recipes, visit them here.