Baked Pasta with Goat Cheese & Baby Kale
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
1% low fat milk
9.5 Tbsp
All-purpose flour
0.5 tsp
Granulated garlic
0.5 tsp
Cayenne pepper
1 pinch(es)
Uncooked kale
2 cup(s)
Cooked pasta
1 cup(s)
Reduced-fat goat cheese
2 Tbsp
Table salt
1 pinch(es)
Panko breadcrumbs
1 Tbsp
Grated Parmesan cheese
1 tsp
Raw lemon peel
0.125 tsp
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.