Boil the box of
Jumbo Pasta Shells (1 box)
according to package directions, but pull them off the heat about 1 minute before al dente. Drain the noodles and rinse with very cold water to stop the cooking process. Drain the noodles and set aside.
In a large saute pan over medium high heat add the
Olive Oil (1 Tbsp)
Mushrooms (1 lb)
. Saute until the mushrooms brown and give up most of their liquid.
Transfer the mushrooms to a bowl. Add the
Kale (1 bunch)
to the pan along with some water, bring the liquid to a boil and cover with a tight fitting lid.
Steam the kale for 2 to 3 minutes until wilted, but still bright green. Transfer the kale to a fine mesh sieve and press on the kale with the back of a spoon to squeeze out all of the excess water and set aside.
In a medium bowl, combine the
Part-Skim Ricotta Cheese (3 2/3 cups)
Kosher Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
Garlic Powder (1/2 tsp)
Onion Powder (1/2 tsp)
, and 1 cup of
Parmigiano-Reggiano (1 cup)
With a paper towel, pat dry the mushrooms and make sure the kale is very dry as well.
Add the mushrooms and kale to the ricotta mixture and stir completely to evenly distribute the vegetables throughout the ricotta.
Preheat the oven to 350 degrees F (180 degrees C).
Spread half a cup of
Marinara Sauce (4 cups)
in the bottom of the baking dish. Fill the shells with a heaping tablespoon of the ricotta mixture and arrange in the baking dish. Fill in the gaps between the shells with a little extra marinara and sprinkle with the remaining
Parmigiano-Reggiano (1/2 cup)
Bake for 20 to 25 minutes or until bubbly.
Remove from the oven and serve with extra marinara, parmesan cheese, and garnish with
Fresh Parsley (1/2 cup)