CSA 2011 · Recipes

Cheesy Kale Pasta Bake

This one is a mish-mash of a bunch of different recipes I found in an attempt to use up my abundant, fresh kale.

My husband loves cheese, so I added a huge topping of mozzarella before baking. You really don’t have to add the cheese, nor do you have to bake it if you don’t want — it’s fully cooked in the skillet and could go right to tabletop.


  • EVOO
  • 1 TBSP minced garlic
  • 1 red onion, chopped (you could use other types, too)
  • pinch of red pepper flakes (adjust to taste if you like / dislike a little heat)
  • 1 bunch of kale, chopped (stems discarded)
  • 1 can diced tomatoes
  • 1 C vegetable stock
  • 1 can cannellini beans
  • 1 package any pasta (I used rotini because it grips stuff)
  • salt and pepper to taste
  • cheese topping of your choice (mozzarella? parm? both? you pick!)
In a large skillet over medium heat, saute onion in oil. Add garlic, pepper flakes if using, half kale, and cook a couple of minutes, stirring, until just wilted.
Add the rest of the kale and the canned tomatoes. Salt and cover; bring to a boil.
Reduce to medium and cook until mixture reaches soup consistency, roughly 15 minutes, stirring occasionally.
Add the beans. Stir.
Add the cooked pasta and simmer a couple minutes to mix.
Remove from heat; serve as-is with sprinkled cheese on top, or bake in a casserole dish (covered) until cheese melts.

2 thoughts on “Cheesy Kale Pasta Bake

  1. That looks tasty and i also have piles of kale in the garden. Had to say a big DUH when I read the organic article. It really is a no brainer. (unless an animal is sick then i will do what I can to help them) I sometimes wonder why they even need these expensive trials to prove what is obvious. fresh clean food is healthy! you and I know it! c


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