Recipe and Photo by Megan Winfrey

That cold snap really got me in the mood for all things soup and pasta - 'tis the season for comfort food! I feel less guilty about indulging in these creamy, cheesy, carb-y dishes as long as vegetables play a supporting role. Adding kale or other winter greens to baked pasta is a classic way to sneak in some healthy nutrients. Even my 3 year old gobbled it down without mentioning "the green stuff."

Baked Pasta with Kale

• 2 tbs. olive oil
• 1 small onion, diced
• 2 cloves garlic, diced
• 1 bunch of kale, stems removed and roughly chopped
• 1 28 oz. jar of tomato/pasta sauce
• 1 bag of rigatoni
• 15 oz. ricotta cheese
• 1/2 parmesan, grated
• 8 oz. mozzarella, grated
• salt and pepper to taste

Preheat oven to 375F.

In a large heavy-bottomed skillet, heat the olive oil over medium heat. Cook the onions and garlic until they start to turn translucent, about 2-3 minutes.

Add the kale and pasta sauce, bring to a simmer, and cook until the kale is wilted or about 10 minutes. Remove from heat.

While the kale cooks, boil water for pasta cook according to the package directions. In a large mixing bowl, mix the ricotta, half of the parmesan and half of the mozzarella. Add the kale mixture and combine. Add the pasta, stir gently to even distribute the cheese and kale, then transfer to a large casserole dish.

Sprinkle the remaining parmesan and mozzarella cheese on top and then bake, uncovered, for 35-40 minutes. The cheese on top should be golden brown and crispy.

Let rest for 20-30 minutes before serving. Makes great leftovers!