This Kale Pesto Pasta Bake Will Make You Everyone’s Favourite Holiday Host

This Kale Pesto Pasta Bake Will Make You Everyone’s Favourite Holiday Host

This Kale Pesto Pasta Bake Will Make You Everyone’s Favourite Holiday Host

By: Mikka Wee

Let me begin with a confession. The initial idea for this article was a lasagne roll-up recipe; however, the sheets kept sticking to each other, so I ended up with shattered pasta sheets that I eventually pieced together like a puzzle. The final product was a pasta bake.

But here’s the thing—my partner, who is extremely particular, did not even notice. I was also equally tense that it would go wrong, given the jagged pasta pieces, but he kept asking for more servings. Eventually, I tried a square myself, and—not to toot my own horn—but it was really delicious and comforting.

Because, of course, how could one ever go wrong with creamy ricotta cheese blended with punchy garlic, earthy mushrooms, fragrant basil, and tons of Sustenir Power Kale Pesto goodness? Generously layered in-between sheets of pasta, smothered with tangy tomato sauce, and sprinkled with rich cheeses, you could say that this is one pot luck dish that will make you everyone’s favourite holiday host—even the kids will love it! So if you’ve been eager to find that perfect holiday dish to bring to your festive gatherings, this might just be it.

Ingredients:

  • 250g dry lasagne noodles, cooked
  • 2 ½ cups bottled marinara sauce (I used Prego)
  • 1 tbsp. olive oil
  • 3 cloves garlic, chopped finely
  • 200g brown mushrooms, diced finely
  • 50g basil leaves, chopped finely
  • 3/4 a tub of Sustenir Power Kale Pesto
  • 250g Ricotta cheese
  • 1 egg, whisked
  • 1/2 cup grated Parmesan cheese
  • Generous sprinkle of grated Cheddar and Mozzarella cheeses
  • Salt & freshly-ground pepper to taste

Order your Sustenir Kale Power Pesto here!

Procedure:

  1. Preheat your oven to around 180°C.
  2. On a baking dish, spoon about a cup of the marinara sauce.
  3. In a large saucepan, heat olive oil over medium heat.
  4. Add the garlic and sauté for a minute until golden.
  5. Add the mushrooms, season with salt and pepper, and cook for around 5-6 minutes until soft.
  6. Add the basil leaves and cook until wilted.
  7. Once everything is combined, remove the pan from the heat.
  8. In a large bowl, mix Ricotta cheese, Sustenir Power Kale Pesto, egg, and Parmesan cheese.
  9. Add in the garlic-mushroom-basil mixture into the kale-pesto-cheese mixture and combine.
  10. Season with salt and pepper.

Assembly for Roll-Ups Version:

  1. If you want to make lasagne roll-ups, then place a piece of wax paper on a dry surface (or counter), and lay out the lasagne noodles. Make sure the noodles are dry.
  2. Take 1/3 cup of the kale-mushroom mixture and evenly spread over the noodle.
  3. Roll carefully and please seam-side down on baking dish. Repeat with other noodles.
  4. Ladle with 1 cup of marinara sauce once all noodles have been assembled and top each roll-up with mozzarella cheese.
  5. Cover the baking dish with foil, and pop in the oven for about 40 minutes until cheese melts.
  6. Serve with extra marinara sauce on the side.

Assembly for Pasta Bake Version (recommended for pot-lucks or meal preps):

  1. Assemble sheets of lasagne noodles on the baking dish and add about 2/3 cups of the kale-mushroom mixture in between sheets. Your last layer should be the noodle.
  2. Repeat until you have about 1-inch space left between the lasagne noodle and the baking dish.
  3. Ladle with 1 cup of marinara sauce and sprinkle with mozzarella cheese.
  4. Pop in the oven and bake for about 40 minutes until the cheese is melted.
  5. Serve with extra marinara sauce on the side.