Orecchiette Pasta Bake
Orecchiette pasta with fennel spiced ricotta cheese and kale
Servings 10 (click to scale)
Calories 410kcal
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
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.
Notes
Portion: 2 cups
Nutrition
Calories: 410kcal | Carbohydrates: 46g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Sodium: 250mg | Fiber: 5g | Sugar: 2g
