I saw this recipe on foodgawker from a stack of dishes. It was originally a coral rigatoni, each rigatoni was stuffed with cheese and kale and stood up in the pan. I thought we would be ambitious and try this, but it didn't quite work out, so we adapted it to just be a rigatoni bake and it still turned out just fine.
This makes about 4-5 servings.
-1/2 pound rigatoni
-8 oz fat free ricotta
-8 oz part skim ricotta
-1 Tbsp olive oil
-1/2 pound kale
-1 cup grated asiago
-about 2 cups bechemel sauce (Check out this post to see how to make bechemel).
|Heat olive oil in pan, saute garlic and onions until softened.|
Chop the kale into small pieces and add to the pan, cook for a few minutes.
|Mix the kale with the egg and ricotta.|
Meanwhile, start boiling the rigatoni, cook it half way.
Make the bechemel sauce as well.
|Spread the bechemel sauce on the bottom of an 8x8 pan.|
|We tried standing the rigatoni up, but they are tough to fill,|
but just be sure to add them all to the pan and spread the
cheese and kale mixture between the noodles.
|Top with grated asiago cheese.|
|Bake at 375 until the top is golden.|
|Top with red pepper if desired.|