Mushroom & Kale Pasta Bake

You know when you're all set on making a super healthy dinner? You buy all those fresh ingredients like kale, mushrooms, and onion. Then suddenly you get to cooking the meal and you dump in an entire 15 oz container of ricotta cheese and you realized this is no longer a "super" healthy meal? ...Well yeah, that's how this recipe is. But, that didn't stop me from shoving this dinner in my mouth everyday for a week. Oh my goodness, yum! I suggest you look past the fatty cheese and consider making it.

Mushroom & Kale Pasta Bake

Ingredients:

• cooking spray
• coarse salt and ground pepper
• 6 oz. of pasta
• 1 tbsp. unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 8 oz. baby bella mushrooms, sliced
• 1 small bunch kale, tough stems and ribs removed, leaves coarsely chopped
• 1-15 oz. container part-skim ricotta
• zest from 1 lemon, finely grated 

Directions:

1. Preheat oven to 350 degrees. Spray an 8 x 8 inch baking dish with cooking spray.
2. Cook pasta according to package instructions. Drain and return to large pot.
3. In a large skillet, melt butter over medium-high heat. Add onion, garlic, and mushrooms; cook until onion and mushrooms are beginning to soften, about 5 minutes. Add kale, cover and cook until almost tender, about 5 minutes. Transfer to pot with pasta. 
4. Stir in ricotta and lemon zest; season with salt and pepper. Transfer mixture to baking dish and bake until top is golden, about 30 minutes.

original recipe found here