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RECIPE
11 INGREDIENTS5 STEPS1hr

Sheet Pan Pasta Gratin with Kale

4.7
3 Ratings
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.
Sheet Pan Pasta Gratin with Kale Recipe | SideChef
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.
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/
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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
$2.51
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
13 oz
Pasta
penne or campanelle
1 Tbsp
for the pasta water
2 cups
2% or Whole
2 cups
Water
1 1/4 tsp
to taste
Freshly Ground Black Pepper
3 cups
Kale , de-stemmed
or Swiss Chard
1 1/2 cups
Freshly Grated  Parmesan Cheese
1 1/2 cups
or Fresh Mozzarella
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Nutrition Per Serving

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CALORIES
828
FAT
37.4 g
PROTEIN
41.4 g
CARBS
80.1 g

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 2
Meanwhile, melt Unsalted Butter (1/4 cup) over medium-high heat in a medium saucepan. Add All-Purpose Flour (1/4 cup) , 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 1/4 tsp) and Freshly Ground Black Pepper (to taste) . Simmer until mixture begins to thicken, about 20 minutes.
Step 3
Chop the Kale (3 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 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.
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Nutrition Per Serving
Calories
828
% Daily Value*
Fat
37.4 g
48%
Saturated Fat
22.0 g
110%
Trans Fat
0.0 g
--
Cholesterol
114.2 mg
38%
Carbohydrates
80.1 g
29%
Fiber
5.2 g
19%
Sugars
10.4 g
--
Protein
41.4 g
83%
Sodium
3499.3 mg
152%
Vitamin D
0.4 µg
2%
Calcium
981.1 mg
75%
Iron
4.4 mg
24%
Potassium
452.9 mg
10%
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