Do you like ricotta? It is one of my favorites in the cheese world. (And what a world it is.) Do you like kale? If you don’t, I really think you could learn to. Do you like pasta shells? EVERYONE DOES LET’S NOT GET SILLY. I do too. Do you like using a ready to go rotisserie chicken to make preparing dinner easier? Also a yes. Costco has the best ones in my opinion, but they all can get it done. Kale & Shell Casserole it is then.
KALE & SHELL CASSEROLE
Serves five to six
1/2 pound medium shells
1 onion, chopped
6 garlic cloves, minced
2 tablespoons butter
1 bunch kale, chopped
30 ounces ricotta
1/4 cup milk
1 cup parmesan, plus additional
1 rotisserie chicken, shredded
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flake
Preheat oven to 350 degrees.
Prepare shell pasta al dente, according to package instructions. Strain and set aside.
Heat onion and garlic with butter in a skillet over medium heat for 5 minutes. Add kale and cook for 5 more minutes.
Remove from heat and mix kale mixture with ricotta, milk, 1 cup parmesan, chicken, salt, pepper, and red pepper flake in a large bowl.
Transfer to a two quart baking dish. Top with additional parmesan. Bake for 20 minutes.
- ½ pound medium shells
- 1 onion, chopped
- 6 garlic cloves, minced
- 2 tablespoons butter
- 1 bunch kale, chopped
- 30 ounces ricotta
- ¼ cup milk
- 1 cup parmesan, plus additional
- 1 rotisserie chicken, shredded
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon red pepper flake
- Preheat oven to 350 degrees.
- Prepare shell pasta al dente, according to package instructions. Strain and set aside.
- Heat onion and garlic with butter in a skillet over medium heat for 5 minutes. Add kale and cook for 5 more minutes.
- Remove from heat and mix kale mixture with ricotta, milk, 1 cup parmesan, chicken, salt, pepper, and red pepper flake in a large bowl.
- Transfer to a two quart baking dish. Top with additional parmesan. Bake for 20 minutes.
Adapted from Martha Stewart.