Ethné de Vienne’s Tuna, Chai and Kale Macaroni Casserole

Instructions

1. 1

   Bring water to a boil for the macaroni and prepare the remaining of your ingredients. The preparation of the dish will take 8 minutes.

2. 2

   Cook the macaroni in salted boiling water.

3. 3

   Pour the olive oil in a hot large skillet.

4. 4

   Add the onion, garlic, and spices and cook for 30 seconds. Pour the olive oil from one can of tuna in the skillet. Cook for 1 additional minute.

5. 5

   Add the kale leaves, tomatoes, and pepper and sauté for 3 minutes.

6. 6

   Meanwhile, thoroughly drain the tuna and add to the skillet, stir well and remove from the heat.

7. 7

   Drain the macaroni.

8. 8

   Return the macaroni to the pot, add the sautéed kale, ricotta, milk, and half the Cheddar and Parmesan cheese and stir to combine.

9. 9

   Pour into a buttered gratin dish. Cover with the remaining Parmesan and cheddar cheese. Add a few knobs of butter. Bake in the oven at 375 ºF for 20 minutes. If needed, brown under the broiler.