Kale Meets Chard Baked Mac

Cooking, I've come to recognise, is built on a solid understanding of simple things. A good marinara sauce, for example, can take you a long way. It's one of the cornerstones of Italian cuisine & can be used in many occasions such as this one, to elevate a dish to a whole other level. 

The simplicity of marinara sauce is what makes it so misleading in my opinion, but you will learn, if you haven't already, that simplicity in the kitchen often results in happier tummies and a happier cook. So, let's get this simple one pot dish started shall we?


makes 6 portions

1/2 red onion, chopped
1 bunch kale. chopped
1 bunch chards, chopped
1 28 oz can tomato, mushed
4 cloves garlic, minced
1 t oregano
1 t thyme
1 lb gluten free pasta, al dente
1 C mozzarella, grated


10 mins prep + 15 mins bake

Start with a large pot filled with water, bring to a boil.
Add your pasta and cook until al dente (about 8 mins), then drain and rinse with cold water to stop the cooking.
While your pasta cooks, chop the red onion, kale & chard. Layer them in a large baking dish.
Add you pasta on top, then layer on your garlic, squished tomato & spices. 
Finish with the mozarella & bake for 15 minutes or until the cheese has melted.