Cheesy Bake Rigatoni & Kale

Cheesy Bake Rigatoni & Kale


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Tender rigatoni pasta has been baked together with a medley of cheeses and dark, leafy kale greens in this divine casserole dish. We suggest garnishing your cheesy bake with basil leaves before serving to add a fancy touch to dinner.

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Serving Size / Yield

4-6 servings


  • 16 oz. Rigatoni Pasta
  • 3 Tbs. Olive Oil, divided
  • 1 Medium Bunch Kale, stems trimmed and leaves torn
  • 1 16 oz. carton Ricotta Cheese
  • 5 Tbs. Grated Parmesan, divided
  • 1/2 tsp. Ground Nutmeg
  • 3/4 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper
  • 3 oz. Shredded Cheddar Cheese
  • 3 oz. Shredded Swiss Cheese

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Preheat the oven to 450 degrees. Spray a 9x13" baking dish with nonstick cooking spray. In a large saucepan, cook the rigatoni in boiling, salted water for about 10 minutes until almost al dente. Drain and place rigatoni in prepared baking dish. Add 1 Tbs. of the olive oil and toss to coat. In a food processor or blender, puree together the kale, ricotta, 3 Tbs. of parmesan, nutmeg, salt, and pepper. In a medium bowl, mix together the shredded cheddar and Swiss cheeses. Stir half of the cheese mixture into the kale puree. Stir the kale mixture into the pasta. Sprinkle the casserole with the remaining parmesan and cheese mixture, and drizzle with the remaining olive oil. Bake 15-20 minutes until cheese topping turns golden brown.

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