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Baked Penne & Kale Fill 1 Created with Sketch.

with Gruyere Béchamel & Arugula-Clementine Salad

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 565 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this gourmet casserole recipe, we’re combining penne, kale and a rich béchamel sauce made with Gruyere (a mellow, creamy Swiss cheese). Then we’re topping it with cheesy breadcrumbs and—for a bit of winter luxury—chestnuts, before crisping it up in the oven. The topping forms a savory crust while sealing in the moisture of the sauce, creating layers of varied flavors and textures. To round out the dish, we're tossing arugula with seasonal clementines, whose juicy segments make for perfect, sweet bites.

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step-by-step
instructions
Cook the pasta:
1 Cook the pasta:

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Once boiling, add the pasta. Cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1¾ cups of the pasta cooking water, drain thoroughly. Rinse and wipe out the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and mince the garlic. Grate the Gruyere cheese. Remove and discard the kale stems; roughly chop the leaves. Finely chop the chestnuts. Quarter and deseed the lemon. Peel the clementines; separate the segments.

Make the béchamel sauce:
3 Make the béchamel sauce:

In the pot used to cook the pasta, heat 2 tablespoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the flour. Cook, whisking frequently, 30 seconds to 1 minute, or until golden brown and toasted. Add the milk and reserved pasta cooking water; season with salt and pepper. Cook, whisking occasionally, 3 to 5 minutes, or until thickened. Whisk in the Gruyere cheese until melted and thoroughly combined.

Assemble & bake the casserole:
4 Assemble & bake the casserole:

Add the kale to the pot of béchamel sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale has wilted. Stir in the cooked pasta; season with salt and pepper to taste. Transfer to a baking dish. In a medium bowl, combine the breadcrumbs, Parmesan cheese and chestnuts; season with salt and pepper. Stir in enough olive oil to moisten the mixture. Evenly spoon the mixture over the assembled casserole. Place the baking dish on a sheet pan and bake 8 to 10 minutes, or until golden brown and bubbly. Let cool for at least 2 minutes before serving.

Make the vinaigrette:
5 Make the vinaigrette:

While the casserole bakes, squeeze the juice of all 4 lemon wedges into a small bowl; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the arugula and clementines; season with salt and pepper. Add as much of the vinaigrette as you'd like (you may have extra). Toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Serve the baked casserole with the salad on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Cook the pasta:

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Once boiling, add the pasta. Cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1¾ cups of the pasta cooking water, drain thoroughly. Rinse and wipe out the pot.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and mince the garlic. Grate the Gruyere cheese. Remove and discard the kale stems; roughly chop the leaves. Finely chop the chestnuts. Quarter and deseed the lemon. Peel the clementines; separate the segments.

3 Make the béchamel sauce:

In the pot used to cook the pasta, heat 2 tablespoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the flour. Cook, whisking frequently, 30 seconds to 1 minute, or until golden brown and toasted. Add the milk and reserved pasta cooking water; season with salt and pepper. Cook, whisking occasionally, 3 to 5 minutes, or until thickened. Whisk in the Gruyere cheese until melted and thoroughly combined.

4 Assemble & bake the casserole:

Add the kale to the pot of béchamel sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale has wilted. Stir in the cooked pasta; season with salt and pepper to taste. Transfer to a baking dish. In a medium bowl, combine the breadcrumbs, Parmesan cheese and chestnuts; season with salt and pepper. Stir in enough olive oil to moisten the mixture. Evenly spoon the mixture over the assembled casserole. Place the baking dish on a sheet pan and bake 8 to 10 minutes, or until golden brown and bubbly. Let cool for at least 2 minutes before serving.

Assemble & bake the casserole:
Make the vinaigrette:
5 Make the vinaigrette:

While the casserole bakes, squeeze the juice of all 4 lemon wedges into a small bowl; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the arugula and clementines; season with salt and pepper. Add as much of the vinaigrette as you'd like (you may have extra). Toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Serve the baked casserole with the salad on the side. Enjoy!