Ingredients
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1 bunch kale, ribs removed and chopped
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1 cup (250ml) grated parmesan and extra to serve
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2 cups (500ml) grated PnP mozzarella and extra to serve
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1 packet (600g) PnP butternut soup
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1/2 tub (125ml) cream
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1 packet (300g) PnP spiralled butternut
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1 packet (500g) PnP penne, cooked
Method
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Preheat oven to 180°C and grease an ovenproof baking dish.
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Blanch kale and drain.
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Toss with remaining ingredients and stir through pasta. Season.
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Scatter over extra parmesan and mozzarella.
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Bake for 20-30 minutes until golden and bubbling.
