Stuffed Pasta Shells

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4 servings

Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.  
Label and date leftovers and either put them in the fridge or freeze them to enjoy at a later date.

Ingredients
Jumbo pasta shells	12
Green Bell pepper	½
Onion	½ cup (125 mL)
Fresh cilantro	3 sprigs
Canned crushed tomatoes	1½ cups (375 mL)
Salt	⅛ tsp (½ mL)
Black pepper	⅛ tsp (½ mL)
Cayenne powder (optional)	1 pinch
Vegetarian Chili	2 cups (500 mL)
Monterey Jack cheese, shredded	⅓ cup (75 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.    
Preheat oven to 425°F (218°C).
Cook jumbo pasta shells in a large pot of water according to package instructions or until al dente. Drain and set aside to cool.
Meanwhile, gently rinse green bell pepper, onion and cilantro under cool running water. Finely chop the green pepper, onion and cilantro; place in a large bowl and set aside.
Once pasta shells are cool to the touch, spoon Vegetarian Chili into the shells and set aside.
Add tomatoes, salt, black pepper and cayenne (if using) to the green pepper mixture. Stir to make a tomato sauce.
Pour half of the tomato sauce into an 8-inch square or round baking dish and arrange stuffed shells on top.
Pour remaining tomato sauce over shells and sprinkle shredded Monterey Jack cheese on top.
Cover with foil and bake for 30 minutes. Remove foil half way through. Shells are ready when cheese is melted and shells are cooked to an internal temperature of 74°C (165°F) when tested with a digital food thermometer.
Cool 5-10 minutes before serving.