Step 1

Preheat the oven to 420 F.

Step 2

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

Step 3

Meanwhile, heat a heavy-bottomed pot such as a Dutch oven over medium heat. Add oil, garlic, onion mushrooms, salt and pepper and stir to combine, cooking until onions turn brown and the mushrooms shrink in size, 3 to 5 minutes. Transfer the mixture to separate bowl and set aside.

Step 4

In the same Dutch oven, 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. Set aside.

Step 5

In a large bowl, combine ricotta cheese, mushroom mixture, sautéed kale, pesto, thyme and oregano.

Step 6

In a casserole dish, spread about ½ cup of the marinara on the bottom. Then one by one, stuff a pasta shell with about 2 tablespoons of the ricotta mix, then add it to the dish.

Step 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. Sprinkle with freshly chopped parsley just before serving.