Kale and Chicken Ricotta Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 458.0
- Total Fat: 16.9 g
- Cholesterol: 71.9 mg
- Sodium: 369.6 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 6.7 g
- Protein: 35.7 g
View full nutritional breakdown of Kale and Chicken Ricotta Casserole calories by ingredient
Introduction
sooooo tasty. the lemon zest really adds something special to this. GREAT FLAVOR! Even tastier the next day too... just like lasagna. :) sooooo tasty. the lemon zest really adds something special to this. GREAT FLAVOR! Even tastier the next day too... just like lasagna. :)Number of Servings: 8
Ingredients
-
3/4 lb of large whole wheat pasta shells
2 tbsp Olivio
1 medium yellow onion - chopped
3 cloves garlic - finely chopped
2 large bunches of Kale
32 oz. part skim ricotta
3/4 c shredded parmesan cheese
2 tbsp fresh lemon zest (shredded lemon peel of 2 lemons)
salt and pepper to taste
Directions
cook the 3/4 lbs of pasta shells according to package instructions rinse and put back into the large pot you boiled them in.
melt the olivio in a large saute pan and cook the onion and garlic til the onion begins to soften, then add the kale. Stir and cover for about 5 minutes to cook til almost tender.
add kale mixture to the pasta. mix in the lemon zest and the riccotta cheese and 1/2 cup of the parmesan.
pour/spread into a 9x12 casserole dish and sprinkle the remaining 1/4 cup of parmesan on top. Bake at 350 for 30 minutes - until golden on top.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMANDALEEE.
melt the olivio in a large saute pan and cook the onion and garlic til the onion begins to soften, then add the kale. Stir and cover for about 5 minutes to cook til almost tender.
add kale mixture to the pasta. mix in the lemon zest and the riccotta cheese and 1/2 cup of the parmesan.
pour/spread into a 9x12 casserole dish and sprinkle the remaining 1/4 cup of parmesan on top. Bake at 350 for 30 minutes - until golden on top.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMANDALEEE.