Try this comforting macaroni casserole with Mutti Polpa, minced meat, kale and mozzarella. A hearty baked pasta recipe perfect for family meals.
4
1
Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves and rinse them.
2
Heat 2 tablespoon of oil in large pan over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute.
3
Add the kale a few handfuls at a time, stirring after each addition. Stir in the salt and pepper. Cover and cook, stirring occasionally about 5 minutes. Remove from the heat.
4
Cook macaroni in boiling water (2 minutes less than the indicated cooking time) and drain.
5
While pasta is cooking, heat 2 tablespoon of oil in large pan over medium heat. Add minced meat, polpa, sliced onion and 1/2 teaspoon of salt. Cook for about 4 minutes.
6
Add the kale, 5 leaves of fresh basil, pepper and cook for 10 minutes stirring occasionally.
7
Add cooked macaroni to tomato sauce mixture, turning to coat well. Spread half of macaroni mixture in the bottom of a 4 quart baking dish. Sprinkle with shredded mozzarella then repeat layers with remaining macaroni and mozzarella.
8
Bake in the oven (200°) for about 20 minutes or until cheese is melted and casserole is heated through. Serve with fresh basil.
This macaroni casserole layers pasta, minced meat, kale and melted mozzarella into one generous, satisfying dish. A touch of chili adds gentle heat, while fresh basil keeps the flavours bright and aromatic.
Mutti Polpa Finely Chopped Tomatoes forms the heart of the sauce, adding rich tomato flavour and a pleasantly textured consistency. Combined with onion, minced meat and basil, it creates a hearty base that coats the macaroni before baking.
Once layered with mozzarella, this baked pasta becomes bubbling and creamy in the oven, with a comforting combination of tomato sauce, pasta and melted cheese. Serve the mozzarella pasta bake hot with fresh basil for an easy family-style meal that is made for sharing.
