Baked pasta with goat cheese & baby kale
10
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 1 • Difficulté: Facile
Here’s a hearty pasta casserole for one. Quadruple the ingredients (and pan) to feed a family.
Ingrédients
Fat-free skim milk
9½ tbsp(s)
All-purpose flour
½ tsp(s)
Granulated garlic
½ tsp(s), divided
Cayenne pepper
1 pinch(es), or to taste
Kale
2 cup(s), baby variety
Cooked gluten-free pasta
1 cup(s), cellentani variety
Reduced-fat goat cheese
2 tbsp(s)
Table salt
1 pinch(es), or to taste
Panko breadcrumbs
1 tbsp(s), plain variety
Grated Parmesan cheese
1 tsp(s)
Raw lemon peel
⅛ tbsp(s), grated
Instructions
1
Preheat oven to 425°F.
2
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 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.
3
Combine panko, Parmesan, lemon zest and remaining ¼ tsp garlic in a small cup; sprinkle over pasta. Bake until crumbs are toasted, 10 minutes.
4
Makes 1 serving.
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