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Prep Time:
15 mins
Cook Time:
45 mins
Stand Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
8
Cook Mode
(Keep screen awake)
Ingredients
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cooking spray
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12 ounces dried farfalle pasta
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4 tablespoons butter, divided
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2 tablespoons olive oil
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1 onion, chopped
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2 stalks celery, chopped
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2 carrots, chopped
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3 cloves garlic, minced
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1/3 cup all-purpose flour
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1 (32 ounce) carton reduced-sodium chicken broth
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3/4 cup grated Parmesan cheese, divided
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5 cups chopped kale or baby spinach
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1 (26-ounce) package frozen Italian meatballs, thawed
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3 tablespoons chopped fresh oregano, divided
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon salt
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1 cup panko breadcrumbs
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2 tablespoons chopped fresh parsley
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.
Bring a large pot of water to a boil. Add pasta and cook until almost tender, about 10 minutes; drain and transfer to a bowl.
Dotdash Meredith Food Studios
Heat 2 tablespoons butter and olive oil in the same pot over medium heat. Add onion, celery, and carrots. Cook, covered, until carrots are nearly tender, stirring occasionally, about 7 minutes.
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Add garlic and cook for 1 more minute.
Dotdash Meredith Food Studios
Sprinkle flour over the vegetable mixture; cook and stir for 1 minute.
Dotdash Meredith Food Studios
While stirring, slowly pour in broth. Bring mixture to a boil, stirring constantly. Continue to cook and stir until mixture is slightly thickened, 1 minute more.
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Stir in 1/2 cup Parmesan cheese.
Dotdash Meredith Food Studios
Add kale; cook and stir until kale is wilted, 1 minute.
Dotdash Meredith Food Studios
Add cooked pasta, meatballs, 2 tablespoons oregano, pepper, and salt to the pot; stir to combine. Transfer mixture to prepared baking dish.
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For topping: melt remaining 2 tablespoons butter in a bowl. Add panko and stir to combine. Stir in remaining 1/4 cup Parmesan cheese. Sprinkle breadcrumb topping over the casserole.
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Bake in the preheated oven until golden and heated through, about 20 minutes.
Dotdash Meredith Food Studios
Let stand for 10 minutes before serving. Top with remaining 1 tablespoon oregano and the parsley.
Dotdash Meredith Food Studios
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