Sun-Dried Tomato & Kale Pasta Bake

• This easy, flavorful pasta bake is quick enough for weeknight dinners and impressive enough for guests.
• This pasta dish is loaded with filling fiber and inflammation-busting antioxidants.
• You can substitute Swiss chard or spinach for the kale, if you prefer.

This Sun-Dried Tomato & Kale Pasta Bake has “marry-me” recipe vibes. Antioxidant- and fiber-rich sun-dried tomatoes and kale team up with whole-wheat rotini pasta for a nutritious, filling meal. Enrobed in a rich, cheesy cream sauce infused with the flavors of garlic, onion, oregano and red pepper, the whole dish is baked to perfection. Keep reading for our expert tips, including any ingredient substitutions you can make. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• We suggest ready-to-use sun-dried tomatoes packed in oil. If you choose dried, you’ll have to give them a good soak to soften them before chopping them.
• Making a roux is an excellent way to create a creamy, rich sauce without using cream.
• We recommend lightly toasting the flour to avoid any raw flour taste in the sauce.
• You can substitute Swiss chard or spinach for the kale, if preferred. You can top the bake with basil instead of oregano, and if you don’t like red pepper flakes, you can omit them.

Nutrition Notes

• Whole-wheat pasta contains more fiber and antioxidants than white pasta. The fiber will help fill you up and keep things moving through your gut. With that said, if you don’t care for the heartier flavor and texture of whole-wheat pasta, feel free to substitute your favorite white pasta. 
• Sun-dried tomatoes are tomatoes that have been salted and dried in the sun or in a dehydrator. The nutrients in tomatoes, like vitamin C and lycopene, may help prevent heart disease and cancer. Eating tomatoes regularly may also give your skin a healthy glow. 
• Kale is a leafy green that’s also a cruciferous vegetable. It brings a wealth of nutrients to this pasta dish, including vitamins A, C, E and K, calcium, fiber and antioxidants. Eating kale regularly may help strengthen your bones and reduce your risk of cancer.
• Whole milk helps create the creamy sauce for this dish. Milk contains bone-strengthening calcium and vitamin D, and also adds protein and vitamin B12 to this pasta dish.

Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.