Chicken and Kale Casserole
Ingredients
- Coarse salt and ground pepper
- ¾ pound large pasta shells
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced medium
- 3 garlic cloves, minced
- 2 bunches kale (1 ½ pounds), tough stems and ribs removed, leaves coarsely chopped
- 2 cups shredded or chopped cooked chicken (from ½ rotisserie chicken)
- 1 container (48 ounces) part-skim ricotta
- 3 tablespoons finely grated lemon zest (from 2 lemons)
- ¾ cup Parmesan, grated (2 ¼ ounces)
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