Ingredients
3/4 pound large pasta shells
2 tablespoons unsalted butter
1 large yellow onion, diced
3 garlic cloves, minced
2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken
1 container (48 ounces) part-skim ricotta
3/4 cup Parmesan, grated
Preparation
Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot.
In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
Stir mixture to a 9-by-13-inch baking dish with chicken, ricotta, and 1/2 c. Parmesan cheese; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.
