Lunch: Baked Pasta with Kale

Recipe by The Casserole Queens Kale is a hearty, versatile winter green that's also a superfood. Adding it to some of your favorite recipes, like this classic baked penne, gives even your most comforting dishes a serious nutrient boost.

This recipe includes superfoods such as:

Kale

Health benefits of Baked Pasta with Kale

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1 lb. whole-wheat penne or other short pasta
1 medium bunch kale
3 tbsp. olive oil
1 package turkey Italian sausage
1 onion
kosher salt
Pepper
2 clove garlic
1 tbsp. all-purpose flour
1 c. 1-percent milk
1/2 tsp. crushed red pepper flakes
1 can diced tomatoes
1 c. part-skim ricotta cheese
4 oz. part-skim mozzarella
2 oz. Parmesan

Instructions

Heat oven to 350 degrees F. Cook the pasta according to package directions, adding the kale during the last 3 minutes of cooking. Drain the pasta and kale and return it to the pot.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until beginning to brown, 5 to 6 minutes; transfer to a bowl.
Add the onion and remaining 2 tablespoons oil to the skillet, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute. Stirring constantly, gradually add the milk. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes; stir in the crushed red pepper.
Add the sauce to the pasta and kale and toss to coat. Add the sausage, tomatoes, ricotta and mozzarella and toss to combine. Transfer the pasta mixture to a 3-quart or 9- by 13-inch casserole dish. Sprinkle with the Parmesan and bake until heated through and golden brown, 20 to 25 minutes.