Baked Penne With Kale And Zucchini Recipes

BAKED PENNE WITH KALE AND ZUCCHINI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat oil in a large frying pan over medium-high heat. Saute onion and garlic in the hot oil for 4 minutes. Add ground turkey and cook and stir until browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Add kale and zucchini and saute mixture for about 10 minutes. Pour in juice from canned tomatoes and pasta sauce. Stir in Italian seasoning. Cover and simmer over low heat until kale is wilted and zucchini is transparent, about 5 minutes more.
• Stir diced tomatoes into the pan. Pour mixture into the cooked pasta and and stir well. Pour 1/2 of the mixture into the prepared baking dish. Sprinkle 1/2 of the mozzarella cheese on top and cover with remaining pasta mixture. Sprinkle on remaining mozzarella cheese, Cheddar cheese, and Parmesan cheese.
• Bake in the preheated oven until cheese is bubbly, about 20 minutes.

PENNE WITH KALE AND ONION

Steps:

• In a large skillet, cook onion in 1 tablespoon oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding the garlic during the last 2 minutes of cooking time. , Meanwhile, in a large saucepan, cook penne according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook for 10-15 minutes or until tender; drain., Drain penne; drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture; heat through.