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Photo of Baked pasta with goat cheese & baby kale by WW

Baked pasta with goat cheese & baby kale

10
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
1
Difficulty
Easy
Here’s a hearty pasta casserole for one. Quadruple the ingredients (and pan) to feed a family.

Ingredients

Fat free skim milk

9½ tbsp(s)

All-purpose flour

½ tsp(s)

Granulated garlic

½ tsp(s), divided

Cayenne pepper

1 pinch, or to taste

Uncooked kale

2 cup(s), baby variety

Cooked gluten-free pasta

1 cup(s), cellentani variety

Reduced-fat goat cheese

2 tbsp(s)

Table salt

1 pinch, or to taste

Panko breadcrumbs

1 tbsp(s), plain variety

Grated Parmesan cheese

1 tsp(s)

Raw lemon peel

⅛ tbsp(s), grated

Instructions

  1. Preheat oven to 425°F.
  2. Whisk together milk, flour and ¼ tsp garlic in a small saucepan and bring to a boil over high heat; reduce heat to medium-low and simmer 1 minute. Stir in cayenne; stir in kale until wilted. Stir in pasta, goat cheese and salt; toss until coated. Transfer to a 1 ½ c baking dish.
  3. Combine panko, Parmesan, lemon zest and remaining ¼ tsp garlic in a small cup; sprinkle over pasta. Bake until crumbs are toasted, 10 minutes.
  4. Makes 1 serving.

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