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Cook wild mushrooms and sliced garlic in olive oil, stirring occasionally, until browned and crisp. Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook. Return the macaroni to the pot, add the sautéed kale, ricotta, milk, and half the Cheddar and Parmesan cheese and stir to combine.
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Ingredients Kale and Ricotta Macaroni:
- Give for Macaroni Pasta (enough for 1-2 people)
- Need 2 cloves for garlic chopped
- Make ready 1 of leek sliced
- Prepare Handful curly kale
- You need 6 for cherry or small vine tomatoes chopped
- Need 1/2 tub ricotta cheese
- Prepare 1 sprinkle - pine nuts
- Take 1 small bunch - basil, torn
- Require of Grated Parmesan to serve
- Give of Salt and pepper
You may be able to find more information about this and similar content on their web site. This ricotta quiche recipe is worth trying with even your most reluctant eaters. There's something magic going on with the cheese! And if you prefer spinach over kale feel free to make that substitution and enjoy a delicious spinach quiche instead.
Kale and Ricotta Macaroni how to cook:
- Cook pasta to instructions
- Fry garlic and leek in some olive oil for one minute, add the kale and fry for a further two minutes. Add the tomatoes, fry for a further two minutes. Stir in the ricotta and cook for a further two minutes.
- Stir the sauce into the drained pasta. Serve sprinkled with some pine nuts, Parmesan, basil and season with salt and pepper.
Either way, good luck (and let me know how it goes)! This ricotta and kale cannelloni is an easy vegetarian option. It freezes well too, so make a batch and freeze for later. Garlicky greens and creamy ricotta pair perfectly on this light and fresh Garlicky Kale and Ricotta Pizza. It's the perfect pizza for summer!
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