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.

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.

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:

• 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

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.

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