- Cook jumbo shells according to package instructions. Drain and set aside.
- Begin by removing the stalks of the kale. Add olive oil to a skillet and add kale. Season with salt and pepper and saute for about 5-8 minutes, until kale has softened.
- Add kale, garlic, pistachios, lemon juice, basil, and olive oil to a food processor. Blend until smooth.
- Preheat oven to 350 degrees F.
- In a medium sized bowl, add 1 cup of the kale pesto, shredded mozzarella, shredded parmesan, ricotta, parsley, red pepper, and salt and pepper. Mix together until all ingredients are fully incorporated. Use mixture to fill each shell and place in an oven safe baking dish.
- In a skillet, melt butter and add corn and garlic. Saute until fragrant. Add heavy cream, parsley, salt, and pepper. Cook for 5 minutes. Add shredded parmesan cheese and stir. Remove from heat and pour over stuffed shells. Bake for 20-25 minutes.
Recipe courtesy of @britneybreaksbread.