No-Boil Baked Penne Pasta and Kale

 
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One of my favorite food blogs for recipes and inspiration is Pinch of Yum. I often recommend this website to my clients for meal ideas. I first made this recipe in preparation to hunker down for a winter storm. It’s exactly what you need when you are craving some comfort food.

I made a few adjustments to the recipe to make it more vegetarian friendly and reduced the fat and salt slightly, and it was still just as tasty! Here is the link to the original recipe.

Ingredients, Servings: About 6 cups

  • 8 ounces whole wheat penne pasta (half of the box)

  • 1 x 26-ounce carton of crushed tomatoes

  • 2 cups 2% (reduced fat) milk 

  • 1/2 cup salted butter, melted

  • 3 cloves garlic, minced

  • 2 teaspoons oregano

  • 1 teaspoons salt

  • 1 bunch of fresh kale (about 5 large handfuls). Tear into small pieces, rinse well, drain. Then sprinkle with a bit of salt and massage until tender.

  • 1/4 cup grated Parmesan cheese

Directions:

  • Heat oven to 400 degrees. In a large cast iron pan, melt butter on low heat. Once melted, add all other ingredients, except kale. Mix thoroughly.

  • Tightly cover pan with aluminum foil and bake for about 40 minutes. If you like your pasta al dente, you may want to bake for 35 minutes.

  • Once pasta is cooked to your liking, uncover pan and add kale and Parmesan, mix well.

  • Broil in oven (uncovered) for about 3-5 minutes. Enjoy!

Nutrition Facts Per Serving:

Serving Size: 1 cup

Calories: 369

Total Fat: 19 g

Sodium: 647 mg

Total Carbohydrates: 38 g

Fiber: 3.7 g

Protein: 11 g

 
RecipesJacqui Brockman