Categories: Pasta

Ingredients

• 8 oz. rigatoni
• 2 tbsp. olive oil
• 3 onions, chopped
• 3/4 lb ground beef
• 4 garlic cloves, finely chopped
• 1/2 tsp crushed red pepper
• 14.5 oz can diced tomatoes with basil, garlic and oregano
• 4 oz mozzarella, shredded
• 1/4 cup grated Parmesan
• 1/2 bunch kale, stems removed, leaves torn
• 2 tsp cider vinegar

Directions

1. Preheat oven to 350. Bring a large pot of water to a boil. Salt the water, add the pasta and cook to almost al dente. Drain the pasta, rinse under cold water, then drain well again.

2. Meanwhile, in a large nonstick skillet, heat 1 tbsp. oil over medium. Add the onions; season with salt. Cook, stirring occasionally, until golden, 18-20 minutes; transfer to a bowl. Wipe out the skillet; add the beef, garlic and crushed red pepper. Season with salt and pepper and increase heat to medium-high. Cook, stirring often and breaking up with a spoon, until the beef is browned, about 6 minutes. Add the tomatoes; bring to a simmer. Cook until the liquid thickens slightly, 3-4 minutes. Add the onions. Season with salt; cook 1 minute. Mix in the pasta and 3/4 cup mozzarella.

3. Transfer to a greased 2-qt. baking dish; top with remaining 1/4 cup mozzarella and the Parmesan. Bake until heated through, about 20 minutes, then broil until browned, 2-3 minutes.

4. In a large bowl, toss the kale, the remaining 1 tbsp. oil and the vinegar; season. Using your hands, massage the kale until slightly wilted, about 1 minute. Serve with the rigatoni.

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