Monday, May 26, 2014

Kale & Roasted Red Pepper Pasta Bake

I pretty much love anything that has pasta and tons of cheese in it. Case in point, this scrumptious recipe from Baker by Nature .

1 pound bow tie pasta, cooked al dente
2 tablespoons olive oil
1 medium-sized yellow onion, diced
1 large roasted red pepper, sliced into thin strips
1 pound kale, ribs discarded and chopped
4 cloves garlic, minced
1/2 teaspoon crushed red pepper
2 cups of your favorite marinara sauce
salt and pepper to taste
1 cup ricotta cheese
1 cup shredded mozzarella
2 tablespoons fresh parsley, roughly chopped (optional)
Parmesan cheese for sprinkling, optional
Bring a large pot of salted water to boil. Add pasta and cook for 7-8 minutes, or until al dente. Drain and set aside. Don’t over cook pasta or your final result will be soggy noodles.
Heat oil in a large skillet over medium flame. Add onions, peppers, and kale, and cook, stirring occasionally, for about 10 minutes, or until the kale has softened and the onions have lightened in color. Add garlic and crushed red pepper, and cook for another 2 minutes. Stir in marinara sauce, then remove pan from heat.
Preheat ovens broiler.
Stir cooked noodles into the sauce mixture, then pour mixture into a very large, deep, baking dish. Spread ricotta cheese over the top of the noodle mixture, then sprinkle with mozzarella. Place baking dish in the oven on the middle rack, and broil for 5-6 minutes, or until the lid of cheese is melted and lightly golden.
Spoon pasta mixture onto plates, sprinkle with parsley and parmesan, and serve once!