fine dining experience

Creamy Kale and Pasta Bake Recipe

This comforting, cheesy baked pasta will convince kids and the most kale-averse adults to fall in love this leafy green. This easy to make casserole is a complete main dish in one pan, but you can also serve it as a hearty side dish alongside roasted chicken, pork chops, or any protein. Best of all, the dish comes together in 30 minutes or less. Buy pre-chopped, pre-washed bagged kale and pre-shredded cheese to save prep time.

Ingredients

  • 4 quarts water

  • ¼ cup plus 1 1⁄2 tsp. kosher salt, divided

  • 1 (16-oz.) package chopped fresh kale

  • 4 cups whole milk

  • 6 tablespoons cold salted butter, cut into pieces

  • 1 cup chopped yellow onion (from 1 onion)

  • 6 tablespoons all-purpose flour

  • 1 (8-oz.) package preshredded Monterey Jack cheese (about 2 cups)

  • 1 teaspoon hot sauce (such as Tabasco)

  • ½ teaspoon black pepper

  • 8 ounces uncooked medium-size shell pasta, cooked according to package directions

  • ½ cup panko (Japanese-style breadcrumbs)

  • 1 tablespoon olive oil

Directions

  1.  

  2. Preheat broiler with oven rack 8 to 9 inches from heat. Bring 4 quarts water and ¼ cup of the salt to a boil in a Dutch oven over high. Add chopped kale; cook until tender, 5 to 7 minutes. Drain and pat dry with paper towels. Cool 10 minutes.

  3.