Baked Pasta with Goat Cheese & Baby Kale

PersonalPoints™

per serving

Total Time: 30 min

Prep: 15 min

Cook: 15 min

Serves: 1

Easy

Here’s a hearty pasta casserole that's absolutely perfect for one. Whenever you've had a really long day or the temperatures start to drop, this is the dish that you'll find yourself making over and over again. You can also quadruple the ingredients (and pan) to feed a family or party guests. It features a savory and unforgettable combination of baby kale, cellentani pasta, goat cheese, Parmesan cheese, panko, and grated lemon zest. You'll love how easily it comes together, and that it takes just 30 minutes to make. Feel free to use spinach instead of the kale or cheddar instead of the goat cheese, if desired.

Ingredients:

9½ tbsp low-fat milk
½ tsp all-purpose flour
½ tsp granulated garlic, divided
1 pinch cayenne pepper, or to taste
2 cups uncooked kale, baby variety
1 cup cooked pasta, cellentani variety
2 tbsp reduced-fat goat cheese
1 pinch table salt, or to taste
1 tbsp panko breadcrumbs, plain variety
1 tsp grated parmesan cheese
⅛ tsp raw lemon peel, grated

Instructions

Preheat the oven to 425°F.
Whisk together milk, flour, and ¼ tsp garlic in a small saucepan and bring to a boil over high heat; reduce heat to medium-low and simmer for 1 minute. Stir in cayenne; stir in kale until wilted. Stir in pasta, goat cheese, and salt; toss until coated. Transfer to a 1 ½ c baking dish.
Combine panko, Parmesan, lemon zest, and remaining ¼ tsp garlic in a small cup; sprinkle over pasta. Bake until crumbs are toasted, 10 minutes.
Makes 1 serving.