• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Home
  • Recipes
    • Meal Plans
  • Wellness
  • Sustainability
  • Teaching Kitchen
  • News
  • Meet The Team
  • Ask our Chefs & RDs

we eat. live. do. well logo

  • Instagram
  • LinkedIn

July 30, 2019 <600 calories/serving

Orecchiette Pasta Bake

This orecchiette pasta bake is the ultimate comfort food packed with flavor. Other greens such as Swiss Chard or spinach may be substituted if you’re not the biggest fan of kale!

You can find this recipe in our Vegetarian Meal Plan.

Print Recipe Pin Recipe Save Recipe Go to My Collections
Prep Time: 20 minutes minutes
Total Time: 1 hour hour
Course: Main Course
Servings: 10 (click to scale)

Ingredients

  • 1 lb orecchiette pasta dry
  • 12 oz kale chopped
  • 2 Tbsp fresh garlic minced
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp fennel seed
  • 1 1/2 lb ricotta cheese whole milk
  • 1 Tbsp crushed red pepper flakes
  • 1/4 cup fresh parsley chopped
  • 1 cup canned diced tomatoes, no added salt drained
  • 1/2 cup parmesan cheese fresh, shredded
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1/4 cup parmesan cheese shredded
  • 1 Tbsp olive oil
Get Recipe Ingredients

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

  • Cook pasta in rapidly boiling water until al dente. Stir often so the pasta does not stick. Drain and rinse with cold water. Set aside.
  • Heat oil in a hot skillet and add kale. Cook for 1 minute and add the garlic. Cook until kale is wilted and tender. Season with salt and black pepper. Add to the cooked pasta and toss well; ensure that cooked kale is well distributed.
  • Toast fennel seeds in a dry hot skillet until fragrant. Lightly crush. Mix ricotta cheese, fennel, crushed red pepper, fresh parsley, diced tomatoes, parmesan cheese, salt and black pepper. Add to the pasta.
  • Lightly spread olive oil inside baking pan. Place pasta mixed with vegetables and ricotta cheese into pan. Top with additional parmesan cheese. Bake in a preheated 350°F oven until bubbly and hot, about 30 to 40 minutes.

Chef Tips

Portion: 2 cups

Nutrition

Calories: 410kcal | Carbohydrates: 46g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Sodium: 250mg | Fiber: 5g | Sugar: 2g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Share This

Categories: <600 calories/serving

Previous Post: « Mushroom and Tomato Oat Risotto
Next Post: Bal’s No Butter Chicken »

Footer

                                                                                                                                                                                                                                     
         
  • Recipes
  •  
  • Wellness
  •  
  • Sustainability
  •  
  • News
  •  
  • Meet The Team
  •  
  • Ask our Chefs & RDs
  •  
  • Contact Us
  •   
  • Terms of Use
  •   
  • Privacy Policy
  •  
  • Privacy Request
  •  
  • Code of Business Conduct
  •  

Copyright © 2025 we eat. live. do. well. Compass Group. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required