Kale Pasta Bake
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Serves: 8
 
Easy weeknight dinner idea in this healthy pasta bake.
Ingredients
  • 1 pound bow tie pasta, cooked al dente
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 large roasted red pepper, sliced into thin strips (I used a canned roasted red pepper.)
  • ½ pound mushrooms, diced
  • 1 pound baby kale, chopped fine
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1½ cups shredded Mozzarella
  • Parmesan cheese
Instructions
  1. Bring a large pot of water to boil and add the pasta. Cook according to package directions until the pasta is al dente. You don't want to overcook here or the pasta bake will get all mushy.
  2. Drain the noodles, return to the pan and stir with a tablespoon or so of olive oil so the noodles don't stick together.
  3. Heat oil in a medium fry-pan over medium heat. Add the onion and stir until the onion has softened, about five minutes. Add the pepper, mushrooms and kale and continue to cook for three minutes, or until the kale has shrunken. Add the garlic and red pepper and cook for another minute or until the garlic is fragrant. Stir in the marinara sauce and continue to heat until the marinara sauce is warmed. Remove from heat.
  4. Turn on your oven broiler. Prepare a 9X13 inch pan for baking by either rubbing with butter or spraying with non-stick spray.
  5. Stir the cooked noodles into the sauce mixture and add the ricotta cheese and stir until it is all mixed together. Dump the noodle mixture into the prepared 9X13 baking dish. Sprinkle with the mozzarella and a couple of tablespoons of parmesan.
  6. Place the baking dish in the oven on the middle rack and broil for 5-6 minutes or until the cheese is melted and golden.
Recipe by Culinary Mamas at https://culinarymamas.com/kale-pasta-bake-2/