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Broccoli Rabe, Mushroom and Kale Pasta Casserole with Fontal.

For a vegetarian option, simply omit the chicken.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main
Cuisine: Casserole
Servings: 10 -12
Author: Hip Foodie Mom

Ingredients

  • ½ pound Rigatoni pasta or whatever pasta you prefer
  • 2 tablespoons extra-virgin olive oil
  • 2-3 cups mushrooms; sliced
  • 1-2 cloves garlic; minced
  • 1 large sweet onion chopped
  • Salt and freshly ground pepper to taste
  • 2-4 tablespoons Country Crock; split
  • 2 cups of kale; chopped
  • 2 cups of broccoli rabe; stems removed and chopped
  • 1-2 cups cooked chicken can be chicken breast or rotisserie chicken
  • 1 cup marinara sauce; jarred store bought or canned
  • ½ cup heavy cream can be substituted with low fat sour cream if desired
  • 1 cup fontal cheese; cubed
  • 1 cup mozzarella cheese; shredded or diced
  • ¼ cup chopped fresh parsley
  • Freshly grated Parmigiano-Reggiano for garnish

Instructions

  • In a pot of salted boiling water, cook the pasta to al dente, according to package directions. Drain and set aside.
  • Preheat the oven to 350°. In a large, deep pan, heat the olive oil. Add the mushrooms, garlic and onions and cook/sauté over moderate heat, stirring occasionally, until softened for about 5-6 minutes. Season with salt and pepper. Drain if needed and set aside.
  • In a separate non-stick pan, heat 2 tablespoons of Country Crock and cook the kale and the broccoli rabe for about 5 minutes or until softened a bit. Season with salt and pepper. Drain if needed and set aside.
  • Using the same pot you cooked the pasta in, add all of the cooked vegetables, cooked chicken, pasta noodles, marinara sauce, heavy cream, fontal cheese and 1-2 tablespoons of Country Crock. Mix well.
  • Pour all of your pasta mixture into a casserole dish and sprinkle on top with the mozzarella; add as much cheese on top as you want.
  • Bake the pasta for about 25-30 minutes, or until golden. Let rest for at least 10 minutes. Sprinkle on some fresh parsley and freshly grated Parmigiano-Reggiano and serve.