Baked Pasta with Goat Cheese & Baby Kale

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.


low-fat milk

9½ Tbsp

white all-purpose flour

½ tsp

granulated garlic

½ tsp, divided

cayenne pepper

1 pinch, or to taste

uncooked kale

2 cup(s), baby variety

cooked pasta

1 cup(s), cellentani variety

reduced-fat goat cheese

2 Tbsp

table salt

1 pinch, 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.

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