Why You’ll Love This Recipe
- Nutrient-Rich: Packed with kale, this dish offers a good source of vitamins and minerals.
- Comforting and Creamy: The creamy sauce envelops the pasta and kale, creating a satisfying meal.
- Quick and Easy: Ready in just 30 minutes, it’s perfect for busy weeknights.
- Kid-Friendly: The creamy texture and mild flavors make it appealing to children.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 quarts water
- ¼ cup plus 1½ teaspoons kosher salt, divided
- 1 (16-ounce) package chopped fresh kale
- 4 cups whole milk
- 6 tablespoons cold salted butter, cut into pieces
- 1 cup chopped yellow onion (from 1 onion)
- 6 tablespoons all-purpose flour
- 1 (8-ounce) package preshredded Monterey Jack cheese (about 2 cups)
- 1 teaspoon hot sauce (such as Tabasco)
- ½ teaspoon black pepper
- 8 ounces uncooked medium-size shell pasta, cooked according to package directions
- ½ cup panko (Japanese-style breadcrumbs)
- 1 tablespoon olive oil
Directions
- Preheat the Broiler: Set the oven rack 8 to 9 inches from the heat source and preheat the broiler.
- Cook the Kale: Bring 4 quarts of water and ¼ cup of salt to a boil in a Dutch oven over high heat. Add the chopped kale and cook until tender, about 5 to 7 minutes. Drain and pat dry with paper towels. Let it cool for 10 minutes.
- Prepare the Milk: Pour the whole milk into a 1-quart glass measuring cup. Cover with plastic wrap and microwave on HIGH for 3 minutes.
- Make the Roux: Melt 6 tablespoons of butter in the same Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Whisk in the flour and cook, whisking constantly, for 1 minute. Gradually add the warmed milk, whisking continuously until the mixture is smooth and thickened, about 5 minutes.
- Add Cheese and Seasonings: Remove the saucepan from heat. Stir in the shredded Monterey Jack cheese, hot sauce, and black pepper until the cheese is melted and the sauce is smooth.
- Combine Pasta and Kale: Add the cooked pasta and kale to the sauce, stirring to combine.
- Prepare the Topping: In a small bowl, toss the panko breadcrumbs with the remaining 1½ teaspoons of salt and olive oil.
- Assemble and Broil: Transfer the pasta mixture to a 9×13-inch baking dish. Evenly sprinkle the panko mixture over the top. Broil until the breadcrumbs are golden brown, about 2 to 3 minutes.
- Serve: Allow the dish to cool for a few minutes before serving.
Servings and Timing
- Servings: This recipe yields 6 servings.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: 15 minutes.
- Total Time: Approximately 30 minutes.
Variations
- Cheese Options: Swap Monterey Jack with cheddar, mozzarella, or a blend of your favorite cheeses.
- Add Protein: Incorporate cooked chicken, sausage for added protein.
- Spice It Up: Add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce for a spicy kick.
- Vegetable Additions: Mix in other vegetables like sautéed mushrooms, bell peppers, or sun-dried tomatoes.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the baked casserole in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave until heated through, or reheat the entire casserole in a preheated 350°F (175°C) oven for 20-25 minutes.
FAQs
How can I make this dish vegetarian?
Omit any meat additions and ensure the cheese used is vegetarian-friendly.
Can I use a different type of pasta?
Yes, feel free to substitute with penne, rigatoni, or any other short pasta shape.
Is it necessary to pre-cook the kale?
Yes, cooking the kale helps to soften it and reduce its bitterness.
Can I use a different type of milk?
Whole milk provides the creamiest texture, but you can substitute with 2% milk or a non-dairy alternative if preferred.
How do I prevent the breadcrumbs from burning under the broiler?
Keep a close eye on the casserole while broiling, as breadcrumbs can brown quickly.
Can I prepare this dish ahead of time?
Yes, assemble the casserole up to the point of broiling, cover, and refrigerate. When ready to serve, broil as directed.
Can I use frozen kale?
Yes, thaw and drain frozen kale thoroughly before using it in this recipe.
How can I make the sauce thicker?
If the sauce is too thin, you can whisk in a slurry of cornstarch and water and cook until thickened.
Can I make this dish spicier?
Yes, add extra hot sauce, red pepper flakes, or cayenne pepper to the sauce for added heat.
What can I serve with this pasta bake?
This dish pairs well with a simple green salad or garlic bread for a complete meal.
Conclusion
Creamy Kale and Pasta Bake is a delicious and comforting dish that’s perfect for any night of the week. With its creamy sauce, tender pasta, and nutritious kale, it’s both satisfying and easy to make. The recipe is highly versatile, allowing for modifications with different cheeses, proteins, and vegetables. Whether you make it for a family dinner or meal prep for the week, this pasta bake will quickly become a favorite in your recipe rotation. Try it out and enjoy a hearty, flavorful meal that’s as nutritious as it is delicious!
Creamy Kale and Pasta Bake
This Creamy Kale and Pasta Bake is a comforting, creamy casserole that blends tender pasta with a velvety sauce and nutrient-packed kale. Ready in just 30 minutes, this dish is perfect for a weeknight dinner or a cozy weekend meal. The combination of cheese, kale, and pasta makes it a comforting yet nutritious choice for all ages.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 quarts water
- ¼ cup plus 1½ teaspoons kosher salt, divided
- 1 (16-ounce) package chopped fresh kale
- 4 cups whole milk
- 6 tablespoons cold salted butter, cut into pieces
- 1 cup chopped yellow onion (about 1 onion)
- 6 tablespoons all-purpose flour
- 1 (8-ounce) package shredded Monterey Jack cheese (about 2 cups)
- 1 teaspoon hot sauce (such as Tabasco)
- ½ teaspoon black pepper
- 8 ounces uncooked medium-size shell pasta, cooked according to package directions
- ½ cup panko (Japanese-style breadcrumbs)
- 1 tablespoon olive oil
Instructions
- Preheat the Broiler: Position the oven rack 8 to 9 inches from the heat source and preheat the broiler.
- Cook the Kale: Bring 4 quarts of water and ¼ cup salt to a boil in a Dutch oven. Add chopped kale and cook for 5 to 7 minutes until tender. Drain and pat dry with paper towels. Let cool for 10 minutes.
- Prepare the Milk: Heat the milk in a microwave-safe measuring cup for 3 minutes.
- Make the Roux: Melt butter in the same Dutch oven over medium heat. Sauté chopped onion for 3 minutes. Add flour and whisk for 1 minute. Gradually add warmed milk, whisking until the sauce thickens (about 5 minutes).
- Add Cheese & Seasonings: Remove from heat and stir in shredded Monterey Jack cheese, hot sauce, and black pepper until smooth.
- Combine Pasta & Kale: Stir in cooked pasta and kale until evenly coated with the sauce.
- Prepare the Topping: Toss panko breadcrumbs with remaining salt and olive oil in a small bowl.
- Assemble and Broil: Transfer the pasta mixture to a 9×13-inch baking dish. Sprinkle the breadcrumb mixture on top. Broil for 2-3 minutes until breadcrumbs are golden brown.
- Serve: Let the dish cool for a few minutes before serving.
Notes
- Cheese Options: Substitute Monterey Jack with cheddar, mozzarella, or a mix of your favorite cheeses.
- Spicy Kick: Add red pepper flakes or cayenne pepper for extra heat.
- Vegetarian Option: Simply omit any meat and ensure the cheese is vegetarian-friendly.
- Storage: Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months.
