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Cheesy Kale Pasta Bake

Kale is abundant in many areas during the summer, and this dish is a tasty and nutritious way to use it up. Depending on your taste (or time), you don’t have to add the cheese, nor do you have to bake the dish — it’s fully cooked in the skillet and could go right to table from there.

Cheesy Kale Pasta Bake
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Ingredients

  • extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 red onion, chopped (you could use other types, too)
  • pinch of red pepper flakes (adjust to taste)
  • 1 bunch of kale, chopped (stems discarded)
  • 1 can diced tomatoes
  • 1 cup vegetable stock
  • 1 can cannellini beans
  • 1 package any pasta (rotini works well)
  • salt and pepper to taste
  • cheese topping of your choice (mozzarella and Parmesan both work well)

Directions

  1. In a large skillet over medium heat, saute onion in oil. Add garlic, pepper flakes if using, and half the kale, and cook a few minutes, stirring until kale is just wilted.
  2. Add the rest of the kale and the canned tomatoes. Salt and cover; bring to a boil.
  3. Reduce to medium and cook until mixture reaches soup consistency, roughly 15 minutes, stirring occasionally.
  4. Add the beans and stir; add the cooked pasta and simmer a couple minutes to mix.
  5. Remove from heat; serve as is with sprinkled cheese on top, or bake in a casserole dish (covered) until cheese melts.

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