Bison Stuffed Pesto Pasta

Serves: 4 • Cooking time: 45 minutes

Bring your appetite for these jumbo stuffed shells filled with rich ricotta cheese, savory bison, and the refreshing finish of homemade pesto.


Pasta Stuffing:

• 1 pound Ground Bison

•1 package Jumbo Pasta Shells (16oz)

• 32oz Ricotta

• 12oz Shredded Mozzarella Cheese

•2 Eggs

• 4 teaspoon Garlic Powder

• 1 teaspoonDried Oregano

• ¾ cup Shredded Parmesan

• parsley for garnish, dried or fresh

Pesto Sauce:

• 2 Cups Fresh Basil

• 1/2 cup Olive Oil (or Avocado Oil)

• 1/2 cup Parmesan cheese

• 2 tablespoons Pine nuts

• Salt & Pepper to taste

• 2 large Garlic cloves

Cooking Instructions:

1. Preheat oven to 350 degrees F. In a skillet over medium heat, brown and crumble the ground bison. Drain any excess fat and remove from heat.

2.Bring water to boil and add the shells. Cook the shells until they are pliable for filling and no more. This means the shells should still feel hard, but they are bendable for stuffing.

3. In a mixing bowl, combine the ricotta, mozzarella, ½ cup of parmesan, eggs, oregano, garlic powder, and pepper.

4. Pour half of your cooked bison into the bowl and combine until mixed through. Then begin stuffing your shells with the mixture, fill to your prefered amount.

5. In a small pan on low heat, add your 2 tablespoons of pine nuts and roast until slightly brown.

6. In a food processor, combine fresh basil, oil, parmesan, pine nuts, and garlic and blend till a smooth texture. If lumpy or too thick, add more oil. Salt & pepper to taste.

7. Pour pesto over your stuffed shells and place in oven for 25-30 mins.

8. Serve and enjoy.