KALE & SHELL CASSEROLE
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/04/30/kale-shell-casserole/
3.5.3239