Orecchiette pasta with fennel spiced ricotta cheese and kale
Course Main Course
Prep Time 20 minutesminutes
Total Time 1 hourhour
Servings 10(click to scale)
Calories 410kcal
Ingredients
1lborecchiette pastadry
12ozfresh kalechopped
2Tbspfresh garlic minced
1/8tspkosher salt
1/8tspground black pepper
2Tbspolive oil
1 1/2Tbspfennel seed
1 1/2lbricotta cheesewhole milk
1Tbspcrushed red pepper
1/4cupfresh parsleychopped
1cupdiced tomatoesdrained, canned, no salt added
1/2cupparmesan cheesefresh, shredded
1/4tspkosher salt
1/8tspground black pepper
1/4cupParmesan Cheeseshredded
1Tbspolive 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.