We’re giving baked pasta a better, healthier reputation with this vegetarian version full of greens, tomatoes, mushrooms, and airy fromage blanc. Makes 4 servings.
1 yellow onion, roughly chopped
4 cloves garlic, finely chopped
8 oz crimini mushrooms, sliced
1 bunch lacinato kale, sliced into ribbons
½ bunch broccolini, roughly chopped
12 oz fresh Pasta Shop penne (or your favorite fresh short pasta)
8 oz fromage blanc or ricotta
28 oz crushed tomatoes
You probably have:
Salt & pepper
Step 1: Oil a large oven-safe casserole and preheat oven to 400ºF. Heat a glug of olive oil with a pinch of salt and pepper in a large, wide pot.
Step 2: Sauté onion and garlic over medium heat for 3 minutes or so, until the onion is aromatic and a little translucent. Add mushrooms and cook briefly until slightly browned; then stir in the kale, letting it wilt.
Step 3: Toss together all ingredients, reserving about half of the ricotta. Fill the empty tomato can about halfway with water, and stir in with the pasta. Pour into prepared casserole dish and drop spoonfuls of the remaining ricotta over the top. Bake for 20-30 minutes, until the top is beautifully browned and crispy.
Contains: milk, wheat.