Cheesy Baked Pasta with Kale and Mushrooms
Tossed Green Salad
Ingredients
- 1 (16-oz) pkg rigatoni
- 1 bunch kale, stemmed and chopped
- 2 Tbsp butter
- 1 (8-oz) pkg whole mushrooms, sliced
- 3 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded Monterey Jack cheese
- 2 tsp lemon zest
- ½ cup panko breadcrumbs
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions, adding kale during last 2 minutes of cooking. Drain.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms and garlic; cook, stirring often, 6 minutes. Add flour; cook, stirring constantly, 2 minutes. Gradually stir in milk.
- Cook, stirring occasionally, until mixture is thickened and bubbly; stir in cheese and lemon zest until cheese is melted. Add pasta mixture, stirring to blend.
- Spoon into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs. Bake 25 to 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg salad mix
- 2 Roma tomatoes, chopped
- ¾ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
