We found this recipe in “Skinny One-Pan Recipes” magazine. It has taken a while to find the type of pasta. The recipe calls for “campanelle” but the closest we found was “fiorelli”, which worked really well. This is recipe number 7.
Cook pasta. Chop an onion and slice 3 cups (?) of cremini mushrooms. Fry onion in oil until soft. Add the mushrooms and cook until starting to brown. Add 2 cloves of garlic, minced. Turn this mixture into a bowl with the cooked, drained pasta.
In the same frying pan, add 6 cups chopped kale leaves. We used our own kale from the freezer and just used what we had. Cook until wilted.
Add this to the pasta and mushrooms. Stir in 1 23-oz jar of pasta sauce and 1 cup of grated Italian cheese. We didn’t add the cheese. Transfer to a baking dish.
Mix 3/4 cup ricotta cheese (about half a little tub) with 1/2 tsp of Italian seasoning or parsley, 1 tbsp milk and seasoning. Shape into balls and place on top of the pasta.
Cover loosely with foil and bake at 375F/190C for 35 minutes. Sprinkle with 1/2 cup cheese and bake 5 minutes. Leave stand for 10 minutes.
Serve with a nice crispy salad.
We loved this! It was like easy, low calorie cannelloni. This is easy to make vegetarian by switching the cheeses.
Hope you’re having a great weekend!
Cheryl and Becky
Life with Becky 
yummy 🙂 I was hesitant about the idea of kale and pasta but it looks pretty good here 🙂
We love kale and it grows like a weed in the garden. Feel free to change it to spinach or leave it out and add more mushrooms!! 🙂
all sounds great options! growing kale sounds exciting to me – I will try 🙂
You’re in Canada, right? One of our plants has survived two winters. Pretty impressive 🙂
yes I am and I think it can survive here too. I sure will look for it – I would love it to grow kale here 🙂
Yum!! I’ve been looking to switch up my veggie lasagna lately and this fits the bill xx
That’s great news! We hope you enjoy the recipe. Thanks for dropping by 🙂