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

Baked pasta with goat cheese & baby kale

Points® value
Total Time
30 min
15 min
15 min
Here’s a hearty pasta casserole for one. Quadruple the ingredients (and pan) to feed a family.


Fat-free skim milk

9½ tbsp(s)

All-purpose flour

½ tsp(s)

Granulated garlic

½ tsp(s), divided

Cayenne pepper

1 pinch(es), or to taste


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(es), or to taste

Panko breadcrumbs

1 tbsp(s), plain variety

Grated Parmesan cheese

1 tsp(s)

Raw lemon peel

tbsp(s), grated


  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.