Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A small amount of pancetta adds richness and depth to the mushroom mixture; feel free to omit it--and swap in vegetable stock for beef--for a vegetarian version.

Recipe by Cooking Light January 2014

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Credit: Jason Wallis; Styling: Missie Neville Crawford

Recipe Summary test

hands-on:
1 hr 20 mins
total:
2 hrs 10 mins
Yield:
Serves 4 (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add 8 garlic cloves; cook 1 minute. Add tomato paste, and cook 2 minutes, stirring to combine. Add wine; cook 1 minute. Add basil and next 4 ingredients (through bay leaf). Stir in 1/4 teaspoon salt. Bring to a boil; reduce heat, and simmer 15 minutes, stirring occasionally. Discard bay leaf.

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  • Place pancetta in a food processor; process until finely ground. Remove pancetta. Place mushrooms in food processor; process until finely ground.

  • Heat a large skillet over medium-low heat. Add pancetta; cook 6 minutes or until crisp, stirring to crumble. Add remaining 1/4 teaspoon salt, mushrooms, and 1/4 cup stock. Increase heat to medium. Cook 10 minutes or until almost dry. Remove from heat; stir in half-and-half.

  • Heat a medium saucepan over medium-high heat. Add remaining 1/2 cup stock and remaining 2 garlic cloves; bring to a boil. Add kale; cook 10 minutes or until kale wilts, stirring occasionally. Stir in vinegar.

  • Preheat oven to 350°.

  • Spread 1 cup sauce in bottom of an 8-inch square broiler-safe glass or ceramic baking dish coated with cooking spray. Arrange 2 noodles over sauce; top noodles with all of kale and 3/4 cup sauce. Arrange 2 noodles over kale and sauce; top with mushroom mixture and ricotta. Top with remaining 2 noodles. Spread remaining sauce over noodles; sprinkle with Parmesan. Cover and bake at 350° for 45 minutes.

  • Turn on broiler (do not remove dish from oven). Uncover; sprinkle with mozzarella. Broil 2 minutes or until cheese melts. Let stand 5 minutes; sprinkle with parsley and pepper.

Nutrition Facts

454 calories; fat 13.5g; saturated fat 5.3g; mono fat 4.5g; poly fat 1.1g; protein 24.1g; carbohydrates 61.2g; fiber 8.3g; cholesterol 26mg; iron 5.6mg; sodium 654mg; calcium 479mg.
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