Dinner

Kale and Chicken Ricotta Casserole is for Dinner.

Kale and Chicken Ricotta Casserole takes 20 minutes to prepare.

Kale and Chicken Ricotta Casserole takes 30 minutes to cook.

Kale and Chicken Ricotta Casserole makes 8 servings.

The ingredients for Kale and Chicken Ricotta Casserole are:

3/4 lb of large whole wheat pasta shells
2 tbsp Olivio
1 medium yellow onion - chopped
3 cloves garlic - finely chopped
2 large bunches of Kale
32 oz. part skim ricotta
3/4 c shredded parmesan cheese
2 tbsp fresh lemon zest (shredded lemon peel of 2 lemons)
salt and pepper to taste

Here is how you make Kale and Chicken Ricotta Casserole:

cook the 3/4 lbs of pasta shells according to package instructions rinse and put back into the large pot you boiled them in.melt the olivio in a large saute pan and cook the onion and garlic til the onion begins to soften, then add the kale. Stir and cover for about 5 minutes to cook til almost tender.add kale mixture to the pasta. mix in the lemon zest and the riccotta cheese and 1/2 cup of the parmesan.pour/spread into a 9x12 casserole dish and sprinkle the remaining 1/4 cup of parmesan on top. Bake at 350 for 30 minutes - until golden on top. Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user AMANDALEEE.

The nutritional information for Kale and Chicken Ricotta Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 458.0

• Total Fat: 16.9 g
• Cholesterol: 71.9 mg
• Sodium: 369.6 mg
• Total Carbs: 39.1 g
• Dietary Fiber: 6.7 g
• Protein: 35.7 g