A girl's gotta spice things up when her Italian hubby has tried just about every pasta dish under the sun. This casserole is a yummy combo of pasta, vegetables, and nutty-flavored cheese. Comfort food at its most delicious. I guess you could also call this a bake...but I liked the alliteration!
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| bowl 'o shallots |
You need:
3 cups kale (leaves only, remove from stems)
3 potatoes, cubed
1 1/2 cups spiral pasta
1 shallot, sliced
1 large yellow onion, chopped
2 cloves garlic, chopped
3 tbsp olive oil, plus extra for greasing
1 tsp cumin seeds
1 tsp caraway seeds
2/3 cup vegetable stock
3/4 cup Manchego cheese, thinly sliced or diced
3 tablespoons breadcrumbs
sea salt & black pepper
How to:
Preheat the oven to 400 degrees, and grease a deep baking dish with the olive oil. Cook the potatoes in boiling salted water for about 10 minutes until tender. Drain them and put them aside.
At the same time I cooked the pasta in boiling salted water, according to the packet instructions until al dente. Add the kale in for the last 2 minutes of cooking time. Drain, then rinse well under cold water.
Meanwhile, heat the olive oil in a large heavy frying pan and fry the onions and shallots for about 15 minutes on continuous low heat. They will be soft, sweet, and tasty! Add garlic and cook 3 minutes more. Stir in the spices and cook for one minute. Add the potatoes, pasta, and kale, and mix to combine, then season with salt & pepper. Spoon everything into the baking dish. Pour the stock over it all, then sprinkle with the cheese and breadcrumbs. Bake for 15 minutes or until the cheese is melted and bubbling here and there.
Happy Monday, my friends!
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