Baked Kale Pasta

 
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Serves: 6-8
 
Prep Time: 20 minutes
 
Cook Time: 50 minutes
 

What You Need

  • 16 ounces Nature’s Greens® Kale
  • 14.5 ounces vegetable stock
  • 1 cup water
  • 3 cups rigatoni
  • 8 ounces Neufchatel cream cheese, softened
  • 2 cups cottage cheese
  • 4 eggs
  • 16 ounces Monterey Jack cheese, grated
  • 1/2 cup Romano cheese, grated
  • 1/2 cup whole wheat seasoned breadcrumbs

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What You Do

Heat oven to 375 F. Cook kale in chicken stock and water for 25 minutes or until desired tenderness; drain well after cooking. Cook rigatoni according to package directions, omitting salt. Place kale and rigatoni in a large bowl. Add cream cheese, stirring until melted. Stir in cottage cheese and egg beaters. Mix in Monterey Jack cheese. Place into a 13 X 9 inch baking dish. Mix Romano cheese and bread crumbs together; sprinkle over kale mixture. Bake for 25 minutes or until heated through. 

740

Calories

per serving

  • 43g
  • 42g
  • 48g

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