Baked pasta with goat cheese and baby kale

Baked Pasta with Goat Cheese & Baby Kale

Total Time
30 min
15 min
15 min
Here’s a hearty pasta casserole that's absolutely perfect for one. Whenever you've had a really long day or the temperatures start to drop, this is the dish that you'll find yourself making over and over again. You can also quadruple the ingredients (and pan) to feed a family or party guests. It features a savory and unforgettable combination of baby kale, cellentani pasta, goat cheese, Parmesan cheese, panko, and grated lemon zest. You'll love how easily it comes together, and that it takes just 30 minutes to make. Feel free to use spinach instead of the kale or cheddar instead of the goat cheese, if desired.


1% low fat milk

9½ Tbsp

All-purpose flour

½ tsp

Granulated garlic

½ tsp, divided

Cayenne pepper

1 pinch(es), or to taste


2 cup(s), baby variety

Cooked pasta

1 cup(s), cellentani variety

Reduced fat soft goat cheese

2 Tbsp

Table salt

1 pinch(es), or to taste

Panko breadcrumbs

1 Tbsp, plain variety

Grated Parmesan cheese

1 tsp

Raw lemon peel

tsp, 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.