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Ingredients
- 4 oz curly kale
- 8 oz fresh mozzarella
- 1/2 oz basil
- 12 oz penne pasta
- 20 oz ground pork (or turkey)
- 1 Tbsp Tuscan Heat Spice (garlic, basil, rosemary, cayenne, oregano, fennel)
- 28 oz marinara sauce
- 6.75 oz milk
- 1 tsp chili flakes
- 1/2 c panko breadcrumbs
Details
Servings 4
Preparation time 5mins
Cooking time 45mins
Adapted from keyingredient.com
Preparation
Step 1
Preheat oven to 450 deg. Bring a medium pot of salted water to a boil. Remove and discard stems and large ribs from kale, then cut leaves into 1" pieces. Thinly slice mozzarella. Pick half the basil leaves from stems and finely chop (save the rest for garnish).
Once water boils, add penne to pot. Cook, stirring, occasionally, until al dente, 9-12 min. Drain.
Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add pork, breaking up meat into pieces. Cook, tossing occasionally, until browned 6-7 min. Season with plenty of salt and pepper. Stir in Tuscan heat spice.
Stir marinara sauce and milk into pan and scrape up any browned bits on bottom. Bring to a boil, then stir in kale, chopped basil, and chili flakes to taste. Cook until kale wilts, 2-3 min. Season with salt and pepper.
Add drained penne to pan and stir to combine. (TIP: If your pan is not large enough or ovenproof, transfer everything to a large baking dish at this point.) Season with salt and pepper, if needed. Remove pan from heat and lay mozzarella slices on top in an even layer.
Sprinkle panko over pasta in pan or dish and drizzle with 1 Tbsp olive oil. Bake in oven until panko begins to turn golden brown, 12-15 min. Tear remaining basil leaves from stems and scatter over top. Divide everything between plates and serve.
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