Sheet Pan Pasta Gratin with Kale
"As noted in the post, this recipe can be adapted to your liking. Shapes like penne are more traditional but campanelle, which means "bellflowers" in Italian, has fluted, petal-like edges which crisp up nicely in the oven and look pretty. Any shape, however, will work just fine.You can use Pecorino or Grana Padano in place of the Parmigiano Reggiano. For the second cheese, I love to use mozzarella or Fontina, but something like Gruyère or Comte would work well, too. And as for fillings, add what you like. I love the simplicity of raw greens and maybe a little browned sausage, but use what you have on hand...."
INGREDIENTS
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3/4 pound pasta, penne or campanelle or anything you like
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4 tablespoons unsalted butter
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1/4 cup flour
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2 cups milk (2% or whole)
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2 cups water
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1 1/4 teaspoons kosher salt
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Freshly ground black pepper to taste
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about 8 oz kale or Swiss chard, stems removed
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1 1/2 cups (4 ounces) Parmigiano Reggiano, grated
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a scant cup (6 oz) fontina or fresh mozzarella, diced into small cubes
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