Baked Stuffed Pasta Shells – Ricotta, Kale & Pesto

INSTRUCTIONS

1. Set oven to 420F.

2. Bring a pot of salted water to a boil. Cook pasta shells according to the instructions given. Drain, then set aside.

3. Set a pot (or cast iron casserole dish) on medium heat. Once hot, add oil, garlic, onion and mushrooms. Add a pinch of sea salt & pepper as it cooks. Cook until onions turn brown and the mushrooms shrink in size, about 3 – 5 minutes. Empty the contents and set aside.

4. Place the pot back on the heat. Add shredded kale and a few tablespoons of water to create steam. Toss the kale in the pot until it turns a vibrant green color. Then set aside to cool.

5. In a large bowl, mix the ricotta cheese with the mushroom mix, kale, pesto and The Fit Cook Land blend.

6. In a casserole dish, spread about 1/2 cup of the marinara on the bottom. Then one by one, stuff a pasta shell with ~2 tablespoons of the ricotta mix, then add it to the casserole. Repeat.

7. Cover the shells with the remaining marinara and mozzarella cheese. Cover with foil and bake for 20 minutes. For the final 5 minutes, remove the foil so the mozzarella can brown.

8. Garnish and enjoy!