Kale and Ricotta Farfalle Pasta Bake

One of the easiest ways to prepare dinner on lazy weeknights is to cook pasta. Adding vegetables to this dish makes it a healthy and attractive choice. So, if this resonates with you, keep reading and find a delicious kale and ricotta farfalle pasta bake recipe for you to try.

Serves:4

Preparation: 20 minutes

Cooking: 60 minutes

Ingredients

250 g farfalle pasta
1 bunch kale, leaves chopped
1 medium onion, chopped
400 g diced tomatoes
400 g passata
2 spring onions, thinly sliced
250 g ricotta cheese
200 g feta, crumbled
200 g mozzarella cheese, grated
2 tbsp dill, finely chopped
1 tbsp basil leaves, finely chopped
3 cloves garlic, finely chopped
2 tbs extra virgin olive oil
1 tsp Himalayan salt
1 tsp homemade dry seasoning
½ tsp black pepper, freshly ground

Directions:

Step 1

Preheat the oven to 200°C.

Step 2

Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.

Step 3

Cook the pasta in a large pot of boiling salted water, following the packet directions or until al dente. Drain well and set aside.

Step 4

Place the kale in a large saucepan of filtered salted water over medium heat. Cover and cook, stirring occasionally, for 15 minutes or until the kale is wilted. Drain and set aside for 5 minutes to cool.

Step 5

Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until softened and fragrant. Add the tomatoes and passata and bring to a boil. Season and stir well to combine.

Step 6

Use your hands to squeeze as much liquid from the kale as possible. Chop the kale and place it in a large bowl. Add the spring onion, ricotta, feta, dill, and basil. Season and stir well to combine.

Step 7

Spoon half of the tomato mixture into the base of a medium glass baking dish. Divide the kale mixture evenly over the tomato mixture. Arrange the pasta on top of the mixture and top with the remaining tomato mixture. Cover the dish with a lid or foil and bake for 1 hour. Uncover the dish, sprinkle with the mozzarella, and bake for another 10 minutes or until the mozzarella is melted. Set aside for 10 minutes to cool slightly.

Serving Suggestions:

Serve with a seasonal salad;

Tips:

Use your favourite pasta
Store leftover pasta bake in an airtight container in the refrigerator for up to 3 days

Try this delicious Kale and Ricotta Farfalle Pasta Bake and don’t forget to share the recipe with your friends!

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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.

Kale and Ricotta Farfalle Pasta Bake