Notes: I used fontina cheese for this, but you could use fresh mozzarella if you wanted. You could also substitute the kale for spinach. You could heat the milk up first and make a white sauce if you wanted, but I like mine a little on the dry side, so I just added milk and cheese.
Ingredients:
1 16 oz. box ziti or other short cut pasta
1 1/2 cups of milk
5-8 oz. (1 1/2-2 cups grated) of fontina cheese
3 cloves of garlic
1/2 bunch of kale leaves, stemmed
2 tablespoons chopped fresh rosemary
Salt
Pepper
Butter or olive oil
Directions:
Heat the oven to 375 and put a stock pot of water on to boil.
Thinly slice your kale leaves, mince your garlic, and chop your rosemary. Add a tablespoon of butter to small skillet and turn it to medium-low. Once the butter melts, add the garlic and rosemary and season with salt and pepper. Let the herbs and garlic soften while you cook your pasta.
Once the water boils, add a small handful of salt. Cook the pasta according to the directions on the package. While the pasta is cooking, grate your cheese. Butter or oil a 9 x 13 baking dish.
Once the pasta is finished, add it to the baking dish. Pour in the milk, add the cheese, garlic, herbs, and kale. Mix everything together and bake for 25-30 minutes until hot and bubbly.
Let stand 5 minutes, serve and enjoy!
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