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Creamy Pasta al Forno with Sautéed Kalette

Pancetta, Butternut Squash & Bubbling Mozzarella

Cooking time

35 minutes

Servings

2/4

Calories

920 /serving

Here, here, little kalette, don’t be shy! This hybrid daughter of kale and Brussels sprouts isn’t yet well known but it deserves to be discovered. Created through traditional plant breeding methods (and also known as kale sprouts), the pretty green florets can be eaten raw or cooked. You’ll sauté them in butter with a light touch of seasoning to allow the natural flavour to shine through. They make a fresh accompaniment for an oven-baked pasta dish packed with squash, kale and pancetta, enrobed in a creamy sauce and lavishly covered with gooey mozzarella.

We will send you:

  • 85g Pancetta
  • 200g Diced butternut squash
  • 1 Onion (or shallot)
  • ½ Bunch of kale
  • 85g Kalette
  • 20g All-purpose flour
  • 120g Lasagna sheets
  • 60g Grated mozzarella
  • 200ml Milk
  • 8.5g Scandinavian Styles spices (enriched wheat flour, onion, garlic, salt, allspice, nutmeg)

Contains: Milk, Wheat

You will need:

2 Medium pots
Large pan
Strainer
Whisk
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Large oven-safe pan
Total Fat
49 g
Saturated Fat
22 g
Sodium
1320 mg
Total Carb
91 g
Sugars
18 g
Protein
39 g
Fibre
9 g
Preparation
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Cook the pancetta & vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Remove the kale leaves from the stems; chop the leaves into small pieces. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Cook the pancetta*, stirring frequently, 2 to 3 min., until golden brown and crispy. Add the squash and kale. Cook, 3 to 5 min., until the squash is tender and the kale has wilted; season with ⅓ of the spices and S&P.
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Boil the pasta
Break the lasagna sheets into 2-inch pieces. Add to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of olive oil to prevent sticking. Transfer to a bowl and set aside.
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Make the sauce
Peel, halve and small-dice the onion. In a second medium pot, melt 2 tbsp butter (double for 4 portions) on medium. Sauté the onion, 1 to 2 min., until fragrant. Add the flour and cook, whisking constantly, 2 to 3 min., until it turns into a light golden paste. Add the milk and cook, whisking frequently, 4 to 6 min., until thickened and no lumps remain; season with ½ the remaining spices and S&P.
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Assemble & bake the pasta
To the pan of pancetta and vegetables, add the sauce and lasagna sheets. Cook, stirring frequently, 2 to 3 min., until heated through. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Top with the cheese. Bake, 10 to 12 min., until beginning to brown. Switch the oven to broil, 2 to 3 min., until golden brown. Remove from the oven and set aside for at least 5 min. before serving.
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Sauté the kalette
In a large pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Sauté the kalette, 3 to 5 min., until wilted; season with the remaining spices and S&P.
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Plate your dish
Divide the pasta and kalette between your plates. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.