Stuffed Pasta Shells

I live with ten roommates, each with different taste buds and specialties, which means there is an overwhelming amount of foodfomo going on in the house. When you've thrown together a dull salad made with two week old vegetables that you are too cheap to throw away, and your roommate comes up with a bowl of creamy, cheesy, piping hot pasta, it takes anything not to throw that salad on their head and grab the pasta before they have time to clean themselves off. This delectable pasta dish was brought to me by one of my roommates and it is a great dish to serve when you want to appear like an experience chef but in reality, all you know is how to boil pasta and saute vegetables. Easy peasy.

Ingredients:
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- salt and pepper (to taste)
- half a red pepper
- handful of cherry tomatoes
- one large portobello mushroom
- a few branches of kale
- large shell pasta
- 1 1/2 cups of tomato sauce
- 1/2 parmesan cheese

Directions
Preheat the oven to 350 degrees Fahrenheit. Fill a medium sized pot with water and place it on the stove. Once the water is boiled add the pasta shells and cook them until they are el dante. While waiting for the water to boil, dice portobello mushrooms, red pepper and cherry tomatoes. Put a small sauce pan on the stove over medium heat, then add some olive oil and chopped garlic to the pan. Next, add the chopped vegetables to the pan and cook until they look almost complete before adding the kale to the mixture (kale needs less time to cook so it's good to add it later to prevent it from getting soggy). Salt and pepper should be added while sauteing the vegetables.
Remove the vegetables from the heat and drain the pasta shells in a strainer. Line a casserole dish with a thin layer of tomato sauce and then place the shells in the dish. Lightly stuff each shell with the sautéed vegetables.

Once the shells are stuffed, top them with a thicker layer of tomato sauce, followed by a layer of parmesan cheese. Place the dish in the oven and cook for 15 - 20 minutes, or until the cheese is completely melted and the tomato sauce is slightly bubbling. Serve hot with a garnish of fresh oregano. Delicious!

D