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Kale and ricotta macaroni bake

The addition of kale and ricotta creates a healthier, more gourmet approach to the classic mac and cheese bake.

Serves: 1


  • 35g dry macaroni pasta
  • 20g kale, roughly chopped
  • 75ml non-fat milk
  • ¼ tsp Dijon mustard
  • 0.2 medium lemon, zest grated
  • ¼ tbsp chopped parsley
  • ½ thin slice wholemeal bread, processed into coarse breadcrumbs
  • ½ tbsp margarine
  • ½ tbsp cornflour
  • 60g ricotta (low-fat)


  1. Preheat oven to 200°C.
  2. Cook the pasta until al dente. Drain and place into a small baking dish or large ramekin.
  3. Heat a non-stick frying pan and stir fry the kale until just wilted. Add to the baking dish.
  4. Melt the butter in a saucepan. Add the cornflour and stir until a paste forms. Slowly pour in the milk while stirring quickly to avoid lumps. Stir for 5 minutes or until thickened. Stir in the mustard, season with salt and pepper. Pour over the pasta dish and mix well.
  5. In a small bowl mix together the ricotta, breadcrumbs, lemon zest and parsley. Sprinkle on top of the pasta dish and bake for 20 minutes or until golden brown. Serve and enjoy.

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