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Mushroom And Kale Pasta Casserole Recipe

This veggie-packed Mushroom And Kale Pasta Casserole recipe is a great weeknight dinner. It comes together in under an hour.

For more pasta ideas, check out all our pasta recipes.

Shell pasta, kale, and ricotta cheese in a pan with the words "Mushroom & Kale Pasta Casserole" digitally written on top.

I love kale. Like more than a lot. I’m sort of obsessed with it. Which is good because it’s healthy, but sort of bad because I want to put it in every meal so Pete is getting stuck with eating a lot of kale (even though he does not currently share my kale obsession).

If you love kale, you’ll absolutely love this Mushroom And Kale Pasta Casserole recipe. It’s so good.

Since we’ve made it, I’ve done it with a red pasta sauce too and it was really good. So depending on what you’re feeling, you could do either red or white. Either are really delicious.

Mushrooms in a pan with the words "10 Budget-Friendly Mushroom Recipes" digitally written on top.

Did you buy too many mushrooms for this Mushroom and Feta Bisque and you’re wondering what else to do with them?

Check out our list of Budget-Friendly Mushroom Recipes for more recipes.

Mushroom And Kale Pasta Casserole Recipe

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Mushroom And Kale Pasta Casserole Ingredients:

How To Make Mushroom And Kale Pasta Casserole:

Pre-heat the oven to 350 F.

Boil your pasta until it’s al dente. Drain it and set it aside.

While the pasta is cooking, sauté onions, garlic, and mushrooms in the butter until the onions are translucent, about 10 minutes. 

Remove the stems from the kale and pull leaves into portions. Add it to the pan. Cook until the kale is wilted, about 5 minutes.

In a 9×11 pan, add the pasta, vegetable mixture, cheeses, salt, and pepper. Stir until combined. Bake for 30 minutes.

Yield: 8 Servings

Mushroom And Kale Pasta Casserole

This veggie-packed Mushroom And Kale Pasta Casserole recipe is a great weeknight dinner. It comes together in under an hour.

Cook Time 45 minutes
Total Time 45 minutes

Ingredients

  • 16 oz. box of pasta shells
  • 2 onions, diced
  • 2 garlic cloves, chopped
  • 16 oz. mushrooms, diced
  • 1 tablespoon unsalted butter
  • 1 bunch kale
  • 15 oz. ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Pre-heat the oven to 350 F.
  2. Boil your pasta until it’s al dente. Drain it and set it aside.
  3. While the pasta is cooking, sauté onions, garlic, and mushrooms in the butter until the onions are translucent, about 10 minutes. 
  4. Remove the stems from the kale and pull leaves into portions. Add it to the pan. Cook until the kale is wilted, about 5 minutes.
  5. In a 9×11 pan, add the pasta, vegetable mixture, cheeses, salt, and pepper. Stir until combined. Bake for 30 minutes.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 237Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 438mgCarbohydrates 28gFiber 3gSugar 3gProtein 13g

Have you made this Mushroom And Kale Pasta Casserole recipe? Comment below and let us know what you thought of it.

Jessica

Thursday 21st of January 2016

This looks so good and super easy!

Jennifer

Monday 18th of January 2016

Sounds great! Thanks for sharing at My Flagstaff Home!

Jennifer

Abby

Monday 18th of January 2016

I have to admit, I don't like kale as much as I wish I did. But maybe combining it with a few of my favorites, like pasta and marinara sauce, is the way to go!

Laurie

Thursday 14th of January 2016

I have never tried kale, but this does look pretty tasty, I may have to give it a try. Pinning to share :) ~Laurie

Aria H.

Friday 3rd of July 2015

I have been liking kale lately, too. This recipe looks really good. I might try it.

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