Description
A delicious and creamy rigatoni casserole featuring mushrooms and kale, perfect for a comforting meal.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups kale, chopped
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the rigatoni pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add sliced mushrooms and cook until they are soft.
- Stir in the chopped kale and cook until wilted.
- In a large bowl, combine the cooked pasta, mushroom and kale mixture, heavy cream, and half of the Parmesan cheese. Season with salt and pepper.
- Transfer the mixture to a greased casserole dish and top with the remaining Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Notes
- For a vegan option, substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese.
- Feel free to add other vegetables like spinach or bell peppers for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Creamy Mushroom & Kale Rigatoni Casserole, Vegetarian Casserole, Pasta Bake