Orecchiette Pasta Bake
10 servings (portion size 2 cups)
Serving Size:
20 mins
Total Time:
1 hour
Orecchiette pasta with fennel spiced ricotta cheese and kale
Nutritional Information
Orecchiette Pasta Bake
Serving Size
Amount Per Serving
Total Fat16.3 g
Total Carbs46.3 g
Saturated Fat7.5 g
Dietary Fiber4.3 g
Added Sugars
Protein19.2 g
Sodium266.4 mg
Main Ingredients:
lb Orecchiette Pasta, Dry
12 oz Kale, Fresh, Chopped
2 Tbsp Garlic Cloves, Minced, Fresh
1/8 tsp Salt, Kosher
1/8 tsp Black Pepper, Ground
2 Tbsp Oil, Olive Canola Blend
1-1/2 Tbsp Fennel Seed
1 lb, 8 oz Ricotta Cheese, Whole Milk
1 Tbsp Red Pepper, Crushed
1/4 cup Parsley, Fresh, Chopped
1 cup Tomatoes, Diced in Juice, No Added Salt,
Canned, Drained
1/2 cup Parmesan Cheese, Fresh, Shredded
1/4 tsp Salt, Kosher
1/8 tsp Black Pepper, Ground
1/4 cup Parmesan Cheese, Fresh, Shredded
1 Tbsp Oil, Olive
1. Cook pasta in rapidly boiling water until al dente. Stir often so the pasta does not stick. Drain and rinse with cold water.
Set aside.
2. Heat oil in a hot skillet and add kale. Cook for 1 minute and add the garlic. Cook until kale is wilted and tender. Season
with salt and black pepper. Add to the cooked pasta and toss well; ensure that cooked kale is well distributed.
3. Toast fennel seeds in a dry hot skillet until fragrant. Lightly crush. Mix ricotta cheese, fennel, crushed red pepper, fresh
parsley, diced tomatoes, parmesan cheese, salt and black pepper. Add to the pasta.
4. Lightly spread olive oil inside baking pan. Place pasta mixed with vegetables and ricotta cheese into pan. Top with
additional parmesan cheese. Bake in a preheated 350°F oven until bubbly and hot, about 30 to 40 minutes.
Tips & Notes
Other greens such as Swiss Chard or spinach may be substituted
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