Cooking Instructions
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Step 1
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.
Step 2
In a large saute pan over medium high heat add the Olive Oil (1 tablespoon) and Mushroom (16 ounce). Saute until the mushrooms brown and give up most of their liquid.
Step 3
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.
Step 4
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.
Step 5
In a medium bowl, combine the Part-Skim Ricotta Cheese (32 ounce), Egg (2), Kosher Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Onion Powder (1/2 teaspoon), and 1 cup of Parmigiano-Reggiano (1 cup).
Step 6
With a paper towel, pat dry the mushrooms and make sure the kale is very dry as well.
Step 7
Add the mushrooms and kale to the ricotta mixture and stir completely to evenly distribute the vegetables throughout the ricotta.
Step 8
Preheat the oven to 350 degrees F (180 degrees C).
Step 9
Spread half a cup of Marinara Sauce (4 cup) 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).
Step 10
Bake for 20 to 25 minutes or until bubbly.
Step 11
Remove from the oven and serve with extra marinara, parmesan cheese, and garnish with Fresh Parsley (1/2 cup).
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