Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• Nonstick cooking spray
• 8 oz. dried mafalda, pasta broken into bite-size pieces, or campanelle pasta
• 2 tsp. olive oil
• 3/4 cup chopped onion
• 3 cups sliced fresh crimini mushrooms (8 oz.)
• 2 cloves garlic, minced
• 5 cups Tuscan kale leaves, coarsely chopped, or baby spinach
• 1 23.8 oz. jar light pasta sauce
• 1 1/2 cups reduced-fat shredded Italian cheese blend (6 oz.)
• 1 8 oz. can no-salt-added tomato sauce
• 3/4 cup light ricotta cheese
• 1 Tbsp. milk
• 1 tsp. lemon zest
• 1/2 tsp. dried Italian seasoning, crushed
• 1/8 tsp. black pepper

Directions

1. Preheat oven to 375 degrees. Coat a 2-quart rectangular baking dish with cooking spray; set aside. In a 4-quart Dutch oven cook pasta according to package directions; drain. Return to Dutch oven.

2. Meanwhile, I’m a large nonstick skillet heat 1 tsp. of the oil over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add mushrooms; cook 6 minutes or until mushrooms are tender and starting to brown,

3. stirring occasionally. Add garlic, cook and stir 1 minute more. Add to the Dutch oven.

4. Wipe out skillet. Add the remaining 1 tsp. of oil to skillet; heat over medium heat. Gradually and kale, tossing with tongs and cooking 6 to 8 minutes or until kale is wilted and tender (if using spinach, cook and toss 1 to 2 minutes or until wilted). Add kale to pasta mixture. Stir in pasta sauce, 1 cup of the Italian cheese blend, and the tomato sauce. Transfer to prepared baking dish.

5. In a bowl combine ricotta cheese, milk, lemon zest, Italian seasoning, and pepper. Spoon in small mounds onto pasta mixture. Loosely cover dish with foil.

6. Bake 35 minutes. Sprinkle with remaining 1/2 cup Italian cheese blend. Bake, loosely covered, 5 minutes more or until heated through. let stand, covered, 15 minutes before serving.

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