Creamy Kale and Pasta Bake

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  1. 4 qts water
  2. 1 (16oz) pkg chopped fresh kale
  3. 4 c milk
  4. 6 T cold salted butter, cut into pieces
  5. 1 c chopped yellow onion
  6. 6 T flour
  7. 1 (8 oz) pkg shredded Monterey Jack cheese (about 2 cups)
  8. 1 t hot sauce (such as Tabasco)
  9. 1/2 t black pepper
  10. 1/2 t cayenne pepper
  11. 8 oz uncooked medium-size shell pasta, cooked according to package directions


  1. Preheat broiler with oven rack 8 to 9 inches from heat.
  2. Bring 4 quarts water to a boil in a Dutch oven over high. Add chopped kale; cook until tender, 5 to 7 minutes. Drain and pat dry with paper towels. Cool 10 minutes.
  3. Meanwhile, place milk in a 1 quart glass measuring cup. Cover with plastic wrap, and microwave on high 3 minutes.
  4. Melt butter in Dutch oven over medium.
  5. Add onion, and cook, stirring occasionally, until tender, about 6 minutes.
  6. Add flour, and cook, whisking constantly, 2 minutes.
  7. Whisk in hot milk. Increase heat to medium high, and bring to a low boil. Cook, whisking often, until thickened, about 6 minutes.
  8. Remove from heat; whisk in cheese, hot sauce, pepper, cayenne pepper, and 1 1/2 teaspoons salt.
  9. Roughly chop kale. Fold kale and cooked pasta into cheese sauce.
  10. Pour into a greased 11x7 baking dish.
  11. Broil until lightly browned, 1 to 2 minutes.

Picture of Recipe

Creamy Kale and Pasta Bake - Picture of Recipe
Serves: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Side Dish
Type of Food: Pasta Dish,Vegetarian
Key Ingredient: Kale,Pasta
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Broiler

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