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.
Servings: 10 (click to scale)
Ingredients
- 1 lb orecchiette pasta dry
- 12 oz fresh 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
- 1/4 cup fresh parsley chopped
- 1 cup diced tomatoes drained, canned, no salt added
- 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
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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
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