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Cook wild mushrooms and sliced garlic in olive oil, stirring occasionally, until browned and crisp. Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook. Return the macaroni to the pot, add the sautéed kale, ricotta, milk, and half the Cheddar and Parmesan cheese and stir to combine.

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Ingredients for Kale and Ricotta Macaroni:

1. You need of Macaroni Pasta (enough for 1-2 people)
2. Make ready 2 cloves of garlic chopped
3. Prepare 1 for leek sliced
4. Take Handful curly kale
5. Need 6 for cherry or small vine tomatoes chopped
6. Require 1/2 tub of ricotta cheese
7. Provide 1 sprinkle for pine nuts
8. Need 1 small bunch for basil, torn
9. Require Grated Parmesan to serve
10. Require of Salt and pepper

You may be able to find more information about this and similar content on their web site. This ricotta quiche recipe is worth trying with even your most reluctant eaters. There's something magic going on with the cheese! And if you prefer spinach over kale feel free to make that substitution and enjoy a delicious spinach quiche instead.

Kale and Ricotta Macaroni instructions:

1. Cook pasta to instructions
2. Fry garlic and leek in some olive oil for one minute, add the kale and fry for a further two minutes. Add the tomatoes, fry for a further two minutes. Stir in the ricotta and cook for a further two minutes.
3. Stir the sauce into the drained pasta. Serve sprinkled with some pine nuts, Parmesan, basil and season with salt and pepper.

Either way, good luck (and let me know how it goes)! This ricotta and kale cannelloni is an easy vegetarian option. It freezes well too, so make a batch and freeze for later. Garlicky greens and creamy ricotta pair perfectly on this light and fresh Garlicky Kale and Ricotta Pizza. It's the perfect pizza for summer!

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