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“One of Rachel Ray's yummy 30 minute meals. Orginal can be found at”

Ingredients Nutrition


  1. Bring a large pot of water to a boil, salt it.
  2. Add the pasta and cook until al dente.
  3. Drain, reserving about 3/4 cup of the pasta cooking water.
  4. While the pasta is working, in a large skillet, heat about 1½ tablespoons EVOO, 1 1/2 turns of the pan, over medium-high heat.
  5. Stir in 2 cloves garlic for 1 minute.
  6. Add the kale to wilt to crisp-tender, a couple of minutes.
  7. Season with salt, pepper and a little nutmeg.
  8. Transfer to a plate and reserve the skillet.
  9. Preheat the broiler and position a rack in the upper third of the oven.
  10. Place the ricotta cheese in the bottom of a casserole.
  11. Place the reserved skillet over medium heat and add the remaining 2 tablespoons EVOO, 2 turns of the pan.
  12. Stir in the remaining 2 cloves garlic for 1 minute, then add the onion and stir for 2 minutes.
  13. Using a blender or food processor, puree the tomatoes. Add them to the garlic and onion and season with salt and pepper.
  14. Stir in the basil to wilt.
  15. Lower the heat to a simmer.
  16. Add the pasta, reserved cooking water and the kale to the ricotta in the casserole; season with salt and pepper.
  17. Top with two-thirds of the tomato sauce, a thin layer of parmigiano-reggiano and the mozzarella.
  18. Broil for a few minutes to brown the cheeses.
  19. Pass the remaining sauce and parmigiano-reggiano at the table for topping.

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