You may also like
Categories:Viewed: 62 - Published at: 2 years ago
Ingredients
- 3/4 pound large pasta shells
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
- 2 cups shredded or chopped cooked chicken
- 1 container (48 ounces) part-skim ricotta
- 3/4 cup Parmesan, grated
Method
- Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot.
- In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
- Stir mixture to a 9-by-13-inch baking dish with chicken, ricotta, and 1/2 c. Parmesan cheese; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.
