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Lunch recipe · from the recipe book

Ricotta and Kale Baked Ziti in Herb Broth

Tender pasta soaked in a garlicky thyme-rosemary broth, studded with creamy ricotta pockets, kale and white beans under a crisp golden Parmesan crust.

Ricotta and Kale Baked Ziti in Herb Broth

Ingredients

  • 10½ oz300 gPasta, dryziti or penne
  • 1¼ cups300 gPart-skim ricotta
  • ⅔ cup grated60 gGrated Parmesandivided
  • 1 large50 gEggsbeaten
  • 1⅓ cups250 gGreat northern or cannellini beans, canned, drained and rinsed
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1⅓ cups200 gCherry tomatoeshalved
  • 2¼ cups480 gVegetable broth
  • 1 tbsp15 gOlive oil
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ cup chopped15 gFresh parsleychopped
  • 1½ tsp3 gLemon zest
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Preheat the oven to 375°F (190°C) and lightly coat a 9x13-inch baking dish with a little of the olive oil.
  2. In a bowl, stir together the ricotta, the egg, half of the Parmesan, the lemon zest, half of the parsley and the black pepper; set this ricotta mixture aside.
  3. Heat the remaining olive oil in a large oven-safe pot or skillet over medium heat. Cook the onion for 5 minutes until soft, then add the garlic, thyme, rosemary and red pepper flakes and cook 1 minute.
  4. Pour in the vegetable broth and bring to a simmer to make the herb broth. Stir in the kale and cook 3 minutes until wilted.
  5. Add the uncooked pasta, the great northern beans and the cherry tomatoes to the herb broth, stir well, and transfer everything to the baking dish, pressing the pasta under the liquid.
  6. Dollop spoonfuls of the ricotta mixture over the pasta and nudge them slightly into it.
  7. Cover tightly with foil and bake 25 minutes, until the pasta is nearly tender.
  8. Uncover, sprinkle the remaining half of the Parmesan over the top and bake 10 to 12 minutes more, until the pasta is tender, the ricotta is set at 160°F (71°C) and the top is golden.
  9. Rest 5 minutes so the broth settles, then scatter the remaining half of the parsley over the top and serve.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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