Cheesy Kale Pasta Bake
Penne tossed with garlicky kale and sun-dried tomatoes, bound with melted mozzarella and baked until bubbly. Ready in under 25 minutes — no cream, no fuss.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 22g
comfortheartyitalianvegetariancheesecreamytenderweeknight
Ingredients
- 12 oz penne pasta
- 4 cups kale, chopped
- ½ cup sun-dried tomatoes (oil-packed)
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Boil penne in salted water until al dente, then drain and reserve 1 cup pasta water.
- 2
Toss hot pasta with kale, sun-dried tomatoes, and their oil until kale wilts slightly.
- 3
Stir in mozzarella and 0.5 cup pasta water until cheese begins to melt and coats the pasta.
- 4
Transfer to an oven-safe skillet and bake at 425°F until the top is golden and bubbly, ~8 minutes.
- 5
Rest 2 minutes, then serve hot.
Tools you’ll need
- large pot
- colander
- 10-inch oven-safe skillet
- oven
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