Sheet Pan Pasta Gratin with Kale

11 INGREDIENTS • 5 STEPS • 1HR

Sheet Pan Pasta Gratin with Kale

Can we agree that there never is enough crispy topping on the baked pasta gratin? Without a bread crumb topping, this sheet pan pasta gratin comes together even faster than the mac n’ cheese, and the addition of chopped raw kale not only provides some tasty roughage but also bolsters the crispness effect — think: kale chip meets gratin edge.
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Can we agree that there never is enough crispy topping on the baked pasta gratin? Without a bread crumb topping, this sheet pan pasta gratin comes together even faster than the mac n’ cheese, and the addition of chopped raw kale not only provides some tasty roughage but also bolsters the crispness effect — think: kale chip meets gratin edge.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

1HR

Total Time

Ingredients

Servings
4
us / metric
Pasta
13 oz
Pasta
penne or campanelle
Kosher Salt
1 Tbsp
Kosher Salt
for the pasta water
Unsalted Butter
4 Tbsp
Unsalted Butter
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Milk
2 cups
Milk
2% or Whole
Water
2 cups
Water
Kosher Salt
1 tsp
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Kale
9 cups
Kale, de-stemmed
or Swiss Chard
Parmesan Cheese
1 1/2 cups
Freshly Grated Parmesan Cheese
Fontina Cheese
1 1/2 cups
Fontina Cheese, diced
or Fresh Mozzarella

Nutrition Per Serving

VIEW ALL
Calories
831
Fat
37.4 g
Protein
41.4 g
Carbs
80.6 g
Love This Recipe?
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Cooking Instructions

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step 1
Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of water to a boil. Add Kosher Salt (1 Tbsp). Boil Pasta (13 oz) for 2 minutes less than the box's suggested al dente time. Drain. Do not rinse. Set aside.
step 1 Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of water to a boil. Add Kosher Salt (1 Tbsp). Boil Pasta (13 oz) for 2 minutes less than the box's suggested al dente time. Drain. Do not rinse. Set aside.
step 2
Meanwhile, melt Unsalted Butter (4 Tbsp) over medium-high heat in a medium saucepan. Add All-Purpose Flour (4 Tbsp), whisking constantly for about a minute. Add Milk (2 cups) and Water (2 cups), whisking to remove any of the flour-butter mixture from bottom of pan. Bring to boil, then reduce heat and gently simmer. Kosher Salt (1 tsp) and Freshly Ground Black Pepper (to taste). Simmer until mixture begins to thicken, about 20 minutes.
step 3
Chop the Kale (9 cups) into small pieces. In a large mixing bowl, toss pasta with thickened bechamel and Parmesan Cheese (1 1/2 cups), then fold in chopped kale.
step 3 Chop the Kale (9 cups) into small pieces. In a large mixing bowl, toss pasta with thickened bechamel and Parmesan Cheese (1 1/2 cups), then fold in chopped kale.
step 4
Line a rimmed sheet pan with a sheet of parchment paper. Spread macaroni mixture over top. Distribute Fontina Cheese (1 1/2 cups) over the top.
step 4 Line a rimmed sheet pan with a sheet of parchment paper. Spread macaroni mixture over top. Distribute Fontina Cheese (1 1/2 cups) over the top.
step 5
Bake for 25 to 30 minutes, checking after 10 minutes or so. The gratin should be bubbling and golden at the edges. Let sit 10 minutes before serving.
step 5 Bake for 25 to 30 minutes, checking after 10 minutes or so. The gratin should be bubbling and golden at the edges. Let sit 10 minutes before serving.

Tags

Comfort Food
Lunch
Shellfish-Free
Dinner
Fall
Vegetarian
Pasta
Spring
Summer
Vegetables
Winter
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