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
- 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.
- 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).
- Stir in the garlic and cook for 1 minute.
- Sprinkle the flour over the onions, and cook, stirring constantly, for 1 minute.
- Still stirring constantly, gradually add the milk. Simmer, stirring occasionally, until slightly thickened (2-3 minutes). Meanwhile, preheat the oven to 350° F.
- Stir in the crushed red pepper.
- 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.
- 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!