Cheesy Kale Pasta Bake ~
Tender pasta tossed with a creamy three-cheese sauce and fresh kale.
Serve with garlic bread and Stovetop Brussels Sprouts.
Easy One-Pot Dinner
Combining pasta with a rich, cheesy sauce and fresh kale, this bake delivers a rich and flavorful meal in about 30 minutes.
Winter is in full swing, with snow and icy days all around. It’s the perfect time to enjoy hearty, comforting meals. This dish is simple to put together and incredibly satisfying, making it an ideal choice for cold-weather dinners. No complicated steps or fussy ingredients here—just cozy, delicious flavors that are perfect for the season.
The preparation keeps things easy, with just one pot needed for the sauce, making cleanup a breeze. Start by cooking the pasta until al dente, so it holds its texture in the bake. While the pasta cooks, the sauce comes together on the stovetop, blending garlic-infused butter, Boursin cheese, fresh kale, and creamy half-and-half into a smooth and rich base. Toss the pasta with the sauce, top with crumbled feta and shredded mozzarella, and pop it into the oven. A quick bake melts the cheeses, and just like that, dinner is ready!
Ingredients for Cheesy Kale Pasta Bake
You will need the following:
- 16 ounces fusilli pasta
- 1/4 cup butter
- 1 teaspoon garlic, minced
- 1/4 cup all-purpose flour
- 3 cups half-and-half
- 1 (5.3-ounce) package Boursin cheese
- 4 cups fresh kale, stems removed and chopped
- 1 (6-ounce) package feta cheese, crumbled and divided
- 1 cup mozzarella cheese, shredded and divided
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Ingredient Notes
- Pasta – Fusilli is a great choice because it holds the sauce well, but any medium pasta shape, such as penne or rotini, will work. Pick your favorite!
- Butter – Adds richness to the sauce and helps everything come together.
- Garlic – Fresh garlic brings out a bold flavor, but if you’re out, garlic powder works too—just use about 1/4 teaspoon.
- All-Purpose Flour – Simple and effective thickening agent for the cheese sauce!
- Half-and-Half – Gives the sauce its smooth, creamy texture. Mild-flavored milk, such as oat milk, can be used for a lighter sauce. If you’re feeling indulgent, heavy cream works too, but it’s quite a bit richer.
- Boursin Cheese – This soft, herby cheese is a game-changer for flavor. It’s usually found in the specialty cheese section and dairy-free Boursin is just as delicious as regular.
- Fresh Kale – Curly kale, lacinato kale, or even baby kale work well here. Just make sure to remove those tough stems!
- Feta Cheese – Feta adds a nice touch of tang to the creamy sauce. Parmesan cheese is a good stand-in, if needed.
- Mozzarella Cheese – Classic gooey, cheesy goodness.
- Kosher Salt and Ground Black Pepper – These simple seasonings bring everything together. Keep in mind that kosher salt is coarser than table salt, so adjust as needed.
How to Make Cheesy Kale Pasta Bake
STEP ONE: Prep. Preheat the oven to 350°F. Spray an 8×8-inch baking dish with non-stick cooking spray.
STEP TWO; Cook the Pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package directions. Drain and set aside. Return the cooking pot to the stovetop.
STEP THREE: Make the Sauce. Set the heat to medium and add the butter. When the butter is melted, add the minced garlic and cook for 30 seconds. Whisk in the flour until incorporated. Gradually pour in the half-and-half, whisking continuously until smooth. Reduce the heat to low and stir in the Boursin cheese, whisking until fully melted.
STEP FOUR; Assemble the Dish. Stir in the chopped kale, half of the feta cheese, half of the mozzarella cheese, salt, and black pepper, to taste. Add the cooked pasta, stirring gently to coat evenly with the sauce.
STEP FIVE: Transfer to Baking Dish. Pour the pasta mixture into the prepared baking dish. Sprinkle the top with the remaining feta cheese and mozzarella cheese.
STEP SIX: Bake. Bake in the preheated oven for 15 minutes, or until the cheese is melted. Serve hot.
FAQ
- Can I use frozen kale instead of fresh? Yes, thaw the kale and squeeze out excess moisture before adding it to the sauce.
- Can I use a different type of cheese? Absolutely! If Boursin or feta isn’t your thing, you can swap them for cheeses like cream cheese, goat cheese, or even cheddar. Just make sure they melt well for a creamy texture.
- Can I use other leafy greens instead of kale? Yes! Spinach, Swiss chard, or even arugula can work as substitutes.
- Can I make this dish ahead of time? Yes. You can assemble the pasta bake ahead and refrigerate it. When ready to bake, add about 10–15 minutes to the baking time to ensure it heats through evenly.
- How can I make this dish gluten-free? Use your favorite gluten-free pasta and swap the all-purpose flour for a gluten-free alternative like a 1:1 baking blend.
- Can I double the recipe? Yes! Just use a larger 9×13-inch casserole dish, and adjust the cooking time by adding 5–10 minutes to ensure the center is heated through.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or at 350°F in the oven, covered, for 25-30 minutes.
More Kale Recipes You’ll Love!
- Kale Casserole
- Quinoa and Kale
- Kale and Chickpea Rice Pilaf
- Butternut Squash and Kale Soup
- Garden Kale Salad
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Cheesy Kale Pasta Bake
Ingredients
- 16 ounces fusilli pasta
- 1/4 cup butter
- 1 teaspoon garlic minced
- 1/4 cup all-purpose flour
- 3 cups half-and-half
- 1 5.3-ounce package Boursin cheese
- 4 cups fresh kale stems removed and chopped
- 1 6-ounce package feta cheese, crumbled and divided
- 1 cup mozzarella cheese shredded and divided
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking dish with non-stick cooking spray.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package directions. Drain and set aside. Return the cooking pot to the stovetop.
- Set the heat to medium and add the butter. When the butter is melted, add the minced garlic and cook for 30 seconds. Whisk in the flour until incorporated. Gradually pour in the half-and-half, whisking continuously until smooth. Reduce the heat to low and stir in the Boursin cheese, whisking until fully melted.
- Stir in the chopped kale, half of the feta cheese, half of the mozzarella cheese, salt, and black pepper, to taste. Add the cooked pasta, stirring gently to coat evenly with the sauce.
- Pour the pasta mixture into the prepared baking dish. Sprinkle the top with the remaining feta cheese and mozzarella cheese.
- Bake in the preheated oven for 15 minutes, or until the cheese is melted. Serve hot.
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