Wednesday, January 16, 2013

Doing Dinner #1: Baked Pasta with Kale

Woman's Day, you never fail to please me! I don't think I've ever tried a not-so-good recipe from this magazine. Ever.

The Casserole Queens are forever my new favorite heroes. Not only do they wear cute dresses, but they share yummy recipes, too!

Baked Pasta with Kale
(adapted from here)
Makes: 6 large servings


  • 1 16-oz. box penne or other cute, non-noodle pasta
  • 1 bunch of kale, washed, stems removed, cut into 2-inch pieces
  • 1 tbsp. olive oil
  • 1 large onion, chopped
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. black pepper
  • 4 cloves garlic, finely chopped
  • 1 tbsp. all-purpose flour
  • 1 c. 1% milk
  • 1/2-1 tsp. crushed red pepper flakes
  • 1 14.5-oz. can diced tomatoes
  • 1 c. reduced fat ricotta
  • 1 c. shredded part-skim mozzarella
  • 1/2 c. grated parmesan

  1. Cook the pasta according to box's directions, but add the kale to the water during the last 3 minutes of cooking. Drain and return to pot.
  2. Heat 1 tbsp. of olive oil in a large skillet. Add  the onion, salt and pepper; cook, covered, stirring occasionally, until tender (about 6-8 minutes).
  3. Stir in the garlic and cook for 1 minute.
  4. Sprinkle the flour over the onions, and cook, stirring constantly, for 1 minute.
  5. Still stirring constantly, gradually add the milk. Simmer, stirring occasionally, until slightly thickened (2-3 minutes). Meanwhile, preheat the oven to 350° F.
  6. Stir in the crushed red pepper.
  7. Add the sauce to the pot containing the pasta and kale; toss to coat. Drain the tomatoes and add to the pot, along with the ricotta and mozzarella. Toss to combine.
  8. Pour into a 9"x13" casserole dish. Sprinkle with the parmesan and bake until heated through and golden brown at the top (20-25 minutes).

SOO good. I added 1 tsp. of red pepper flakes because I like spicy food. If you don't like things spicy, stick to 1/2 tsp.

Kale doesn't get mushy, like spinach, when you cook it, and it's good for you, too!

Happy cooking!

xx Lindsay

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