Stuffed Pasta Shells

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4 servings

Mix together Greek yogurt, chopped cilantro and ground cumin to top the stuffed pasta shells.

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

Directions

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.
Once shells are cool to the touch, spoon Vegetarian Chili into the shells and set aside.
Mix onions, bell peppers, tomatoes, salt, black pepper, cayenne, and cilantro together to make the 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 aluminum foil and bake for 30 minutes. Remove foil half way through. Shells are ready when cheese is melted and shells are warmed through.
Let cool 5-10 minutes before serving.