Baked Pasta with Goat Cheese & Baby Kale
- Total Time
Here’s a hearty pasta casserole for one. Quadruple the ingredients (and pan) to feed a family.
low-fat milk9 ½ Tbsp
white all-purpose flour½ tsp
granulated garlic½ tsp, divided
cayenne pepper1 pinch, or to taste
uncooked kale2 cup(s), baby variety
cooked pasta1 cup(s), cellentani variety
reduced-fat goat cheese2 Tbsp
table salt1 pinch, or to taste
panko breadcrumbs1 Tbsp, plain variety
grated Parmesan cheese1 tsp
raw lemon peel⅛ tsp, grated
- Preheat oven to 425°F.
- 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.
- Combine panko, Parmesan, lemon zest and remaining ¼ tsp garlic in a small cup; sprinkle over pasta. Bake until crumbs are toasted, 10 minutes.
- Makes 1 serving.