Avril Supermarché Santé

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Preparation time: 30 minutes

Cooking time: 30 minutes

Servings: 4 to 6


25 jumbo pasta shells (a little more if some would break: 30)
1 tsp vegetable oil
3 ½ cups of kale, finely chopped
2 tbsp pesto
1 pint white mushroom, sliced
Salt and pepper, to taste
1 tbsp vegetable oil
1 tsp with goat cheese tea (optional, you can remove or add more)

For the gratin:

540 ml tomato sauce of your choice *
2 tbsp pesto tea
190 g Mozzarella cheese, grated

  * I used a sauce with tomatoes and mushrooms


  1. Preheat the oven to 350 ° F.
  2. In a large pot, cook the giant shells as directed on package until al dente. Drain, oil lightly and reserve.
  3. In a bowl, combine kale and 1 tbsp and a half of the pesto. Massage the kale with your hands to soften it. Save aside.
  4. In a large skillet, heat the vegetable oil over medium heat. Add the mushrooms. Season with salt and pepper. Mix lightly and let it heat on medium-high heat for 4 to 5 minutes. Do not over mix.
  5. Once the mushrooms are relatively cooked, add the kale and 1 tsp and half of pesto. Mix and cook 2-3 minutes. Save aside.
  6. In a baking dish about 25 cm x 32 cm x 6 cm, spread 1 cup and a half of the tomato sauce.
  7. Stuff each shell of the mushroom mixture and place in the dish. Add the remaining pesto and the remaining sauce.
  8. Sprinkle with Mozzarella cheese, then bake for 30 minutes.


April recommends developing this recipe with organic and local foods as much as possible.

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