I discovered the recipe below via Pinterest, made it immediately, and now faithfully read Baker by Nature. Make the dish. Check out the blog. You’re welcome, kids.

Super Cheesy Kale and Roasted Red Pepper Pasta Bake 

Serves 6-8

Ingredients:

1 pound bow tie pasta, cooked al dente

2 tablespoons olive oil

1 medium-sized yellow onion, diced

1 large roasted red pepper, sliced into thin strips

1 pound kale, ribs discarded and chopped

4 cloves garlic, minced

1/2 teaspoon crushed red pepper

2 cups of your favorite marinara sauce

1 cup ricotta cheese

1 cup shredded mozzarella

2 tablespoons fresh parsley

Parmesan cheese for sprinkling

Instructions:

Bring a large pot of salted water to boil. Add pasta and cook for 7-8 minutes, or until al dente. Drain and set aside. Don’t over cook pasta or your final result will be soggy noodles. Heat oil in a large skillet over medium flame. Add onions, peppers, and kale, and cook, stirring occasionally, for about 10 minutes, or until the kale has softened and the onions have lightened in color. Add garlic and crushed red pepper, and cook for another 2 minutes. Stir in marinara sauce, then remove pan from heat.

Preheat oven broiler.

Stir cooked noodles into the sauce mixture, then pour mixture into a very large, deep, baking dish. Spread ricotta cheese over the top of the noodle mixture, prinkle with mozzarella. Place baking dish in the oven on the middle rack, and broil for 5-6 minutes, or until the lid of cheese is melted and lightly golden.

Spoon pasta mixture onto plates, sprinkle with parsley and parmesan.

Credits: Original recipe and image via Baker by Nature