Chicken & Kale Casserole

• 3/4 pound large pasta shells
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
• 2 cups shredded or chopped cooked chicken
• 1 container (48 ounces) part-skim ricotta
• 3/4 cup Parmesan, grated

1. Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot.
2. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
3. Stir mixture to a 9-by-13-inch baking dish with chicken, ricotta, and 1/2 c. Parmesan cheese; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

pasta shells, unsalted butter, yellow onion, garlic, bunches kale, chicken, ricotta, parmesan

Taken from www.epicurious.com/recipes/member/views/chicken-kale-casserole-52468701 (may not work)