Heat olive oil in a deep skillet over medium heat.

Saute chopped onion until soft and translucent.

Add thinly sliced garlic and chopped kale, toss with onions.

Pour in apple cider, cover the skillet with a lid.

Cook for about 10 minutes, until cider mostly evaporates and kale is tender. Add more cider if needed.

Season with salt and pepper and set aside the Cider-Braised Kale.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Remove Camembert from its box and discard the wrapper.

Place a large square of wax or parchment paper into the box, with extra paper over the edge.

Return the cheese to the box.

Score a circle into the top/skin of the cheese, leaving a small border, and discard that round of skin.

Layer the thinly sliced garlic and thyme leaves in the round opening.

Add olive oil and a sprinkle of freshly ground black pepper.

Place the box of cheese on a cookie sheet and bake in the oven for 25 minutes, until golden and melted.

Set a pot of water to boil.

Once boiling, add a handful of salt.

When the cheese has cooked for 15 minutes, add the pasta shells to the salted boiling water and cook according to package directions.

Drain the pasta, reserving 1/2 cup of pasta water.

Place the drained pasta in a 9" x 12" casserole dish.

Add the Cider-Braised Kale, the baked Camembert, and grated Parmesan cheese to the pasta.

Toss well until all the pasta is coated with Camembert and the kale is evenly distributed.

Pour in the reserved pasta water.

Sprinkle bread crumbs over the top of the pasta.

Drizzle a hefty dose of olive oil on top of the bread crumbs.

Set your oven to broil and arrange the top rack to be 6 inches away from the heat.

Place the casserole on that rack and broil for 5-10 minutes, just until the bread crumbs turn golden and a little crunchy.

Serve a generous portion of the baked pasta in a bowl, topped with extra virgin olive oil and extra thyme leaves.