Rutabaga Baked Ziti with Mushrooms and Kale
This comfort food fave gives you all the flavor of a heavy pasta dish but slashes the calories, fat, and carbohydrates, plus it tastes just as good the next day as leftovers.
- Cooking spray
- 1 tablespoon tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 small onion, diced
- 5 cups curly kale, chopped
- 4 cups sliced baby portobello mushrooms
- Salt and pepper
- 1 medium rutabaga, peeled, spiralized, noodles trimmed
- 1 (14.5-ounce) can crushed tomatoes
- 2 teaspoons dried rosemary
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Preheat the oven to 400 degrees. Coat a medium baking dish with cooking spray.
- Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. When the oil is shimmering, add the garlic and onion and cook for 3 to 5 minutes or until the onion is translucent. Add the kale and mushrooms, season with salt and black pepper, and cook for 5 minutes or until the kale is wilted. Transfer the mixture to a medium bowl.
- Add the rutabaga to the same pan and cook for 5 minutes or until it begins to soften. Return the kale mixture to the pan and toss thoroughly to combine. Stir in the tomatoes, rosemary, oregano, and red pepper flakes. Increase the heat to medium-high and bring to a simmer, then remove the pan from the heat.
- Meanwhile, in a medium bowl, stir together the ricotta, Parmesan, and 1 cup of the mozzarella. Add the mixed cheeses to the pot with the rutabaga and toss to combine.
- Transfer the mixture to the prepared baking dish and top with the remaining mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes more or until the rutabaga is al dente and the cheese is golden brown. Serve immediately.
- Reprinted from Inspiralize Everything. Copyright © 2016 by Alissandra Maffucci. Photographs by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Per serving: 320 kcal cal., 18 g fat) (794 mg sodium, 5 g fiber, 8 g sugar, 22 g pro.. Percent Daily Values are based on a 2,000 calorie diet