Baked Alfredo Pasta with Kale and Soppressata.
If you like macaroni and cheese, you are going to fall in love with my Baked Alfredo Pasta with Kale and Soppressata! This is a quick and easy version using good prepared Alfredo sauce. You can, alternatively, make it with just the kale for the vegetarian version or with the soppressata or pepperoni for a real flavor boost! Either way my Baked Alfredo Pasta with Kale and Soppressata is sure to please!
8 ounces short pasta like cavatappi
1/4 cup extra virgin olive oil
1 bunch organic lacinto kale, chopped
1/2 cup sliced organic leeks
3 ounces sliced soppressata or pepperoni
1 teaspoon chopped Calabrian peppers
1 teaspoon Italian Riviera seasoning, Burlap and Barrel( combination of rosemary, thyme, oregano and chili)
1/4 cup white wine
24 ounces of a real good quality Alfredo sauce
1 firm organic tomato, sliced
1/2 cup panko breadcrumbs, divided
1/2 cup shredded parmesan cheese, divided
Preheat oven to 350 degrees Fahrenheit
Boil the pasta in salted water until under al dente, drain
Heat oil to medium high in a frypan
Add the kale and leeks, stir fry
If using, add the soppressata
Stir in seasonings and wine
Add the Alfredo sauce
Reduce to simmer for a couple of minutes
Remove from heat
In a baking dish with lid, combine the drained pasta and the Alfredo mixture. Mix through gently
Top with half the breadcrumbs and cheese
Cover the top with the sliced tomato
Top with the remainder of breadcrumbs and cheese
Bake for 45 minutes, covered
Then another 15 minutes, uncovered until top is browned
Remove from oven and let rest, covered
Serve my Baked Alfredo Pasta with Kale and Soppressata with a fresh salad and wine of choice. Enjoy!
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