Kale and Conchigliette (Shells)

[not as ambitious as what I wanted to present (homemade pasta), but we'll keep that one for when I get it right]

This one's easy, but definitely worth the trouble, and while not spaghetti a decent follow-up to our last time excursion into the world of pasta history. (speaking of which, I've found a really fun infographic discussion pasta shapes. It's helpful for knowing the names of the wide variety out there: http://www.charmingitaly.com/different-types-of-pasta/ - It's how I knew what shells are actually -are-)

Kale and Shells

by Amy (inspired by a pasta casserole recipe in Cheesy Cheesy Quick and Easy)

[What You Need]

1 bunch lacy kale

1 package shell pasta

2 eggs

1/3 cup parmesan cheese

1 egg

8 oz ricotta cheese

16 oz sauce of choice (I used a garlic and leek marinara)

mozzarella cheese for sprinkling

[What to do]

1. cook pasta according to instructions (one thing I've learned from this process is that pasta times vary)
2. mix egg, parmesan, ricotta, and kale (torn into small pieces) in a bowl
3. layer sauce, cheese mixture and shells in a well greased "lasagna" pan
4. cover and bake at 350 degrees F for 1 hour
5. remove cover and bake for 5 more minutes.