Recipe type: Cooking for a Crowd, Weekend Cooking, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
1 pound tube-shaped pasta, like rigatoni
2 bunches (or about 1 pound) kale (or other hearty, leafy green, such as Swiss chard), thick stems removed and leaves roughly chopped
2 tablespoons unsalted butter, plus more for the baking dish
2 tablespoons all-purpose flour
2½ cups milk
1 clove garlic, peeled
Salt & freshly-ground pepper
2 cups shredded sharp cheddar
4 ounces goat cheese, crumbled
1 to 2 tablespoons parmesan cheese, freshly shredded
Instructions
Preheat oven to 400 degrees. Butter a 2- to 3-quart baking dish; set aside.
In a large pot of boiling water that has been well-salted, boil the pasta until it is just tender (not yet al dente). Add the kale to the pot with the pasta and cook for an additional two minutes, until the kale is bright green and the pasta is nearly al dente. Drain, transfer to a large bowl and set aside.
In a medium pot, melt the butter over medium heat. Whisk in the flour and then the milk. Add the garlic clove and season with salt and pepper. Cook over medium heat, whisking, until the liquid has become thick enough to coat the back of a spoon. Using a slotted spoon, remove the garlic clove. Add the cheddar and goat cheeses, whisking until the sauce is smooth.
Pour the cheese sauce over the pasta and kale and stir to thoroughly combine. Pour the pasta into the buttered baking dish and sprinkle with parmesan cheese and freshly-ground pepper. Bake for 25 to 30 minutes, until the pasta and kale are lightly browned.
Recipe by In Good Taste at https://ingoodtaste.kitchen/baked-rigatoni-with-kale/