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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
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4 quarts water
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¼ cup plus 1 1⁄2 tsp. kosher salt, divided
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1 (16-oz.) package chopped fresh kale
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4 cups whole milk
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6 tablespoons cold salted butter, cut into pieces
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1 cup chopped yellow onion (from 1 onion)
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6 tablespoons all-purpose flour
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1 (8-oz.) package preshredded Monterey Jack cheese (about 2 cups)
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1 teaspoon hot sauce (such as Tabasco)
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½ teaspoon black pepper
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8 ounces uncooked medium-size shell pasta, cooked according to package directions
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½ cup panko (Japanese-style breadcrumbs)
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1 tablespoon olive oil
Directions
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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.