Creamy Italian Baked Pasta with Kale and Tomatoes
Creamy Italian Baked Pasta with Kale and Tomatoes
Ingredients:
Yield: 6-8 servings
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1 tablespoon olive oil
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1 cup (6oz) grape tomatoes, halved
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3 large cloves of garlic, minced
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1 teaspoon crushed red pepper flakes
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1/4 teaspoon salt
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8oz pasta of choice, gluten-free if needed, preferably whole-grain
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8oz chopped fresh kale
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1 1 cup pasta water
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1/2 lb sliced Land O Lakes® 4 Cheese Italian Blend, torn into quarters
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1-2 tablespoons minced fresh herbs, such as basil and thyme
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freshly ground black pepper, to taste
Directions:
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Preheat oven to 350ºF. Spray a 9×13″ baking dish with nonstick cooking spray.
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Heat olive oil in a skillet over medium heat. Add the tomato halves and saute until softened and beginning to blister, about 4 minutes. Add the garlic, red pepper and salt. Saute for 1 more minute and remove from heat.
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Bring a large pot of water to a boil. Add the pasta and cook until al dente, adding the kale during the last 5 minutes of cooking. Reserve 1 cup of cooking water, then drain the pasta well and return to the pot.
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Combine the egg and pasta water in a blender and process until smooth. Pour the mixture into a medium saucepan. Gently bring to a simmer over medium-low heat. Add about 1/4 of the cheese and stir until melted; repeat with remaining cheese. Turn off heat.
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Pour the cheese sauce over the cooked pasta and kale and stir to combine. Fold in tomatoes and fresh herbs. Transfer to the prepared baking dish. Bake for 20-25 minutes, until hot and bubbly.
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