Chicken and Kale Casserole



Coarse salt
Ground pepper
3/4 pound(s) (large) pasta shells
2 tablespoon(s) unsalted butter
1 large yellow onion, diced medium
3 clove(s) garlic, minced
2 bunch(es) (1 1/2 pounds) kale , tough stems and ribs removed, leaves coarsely chopped
2 cup(s) (from 1/2 rotisserie chicken) shredded or chopped cooked chicken
1 container(s) (48 ounces) part-skim ricotta
3 tablespoon(s) (from 2 lemons) finely grated lemon zest
3/4 cup(s) ( 2 1/4 ounces) grated Parmesan
1. Preheat oven to 350 degrees F. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot.
2. 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.
3. Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9- by 13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

Makes 8 servings.