Cheesy Parsnip Casserole with Kale and Mushrooms
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Ingredients & Equipment
What we send
- 2 clovesgarlic
- 8 ouncesMushrooms Cremini Local
- 6 ouncesKale Lacinato/Dinosaur Organic
- 4 ouncesricotta cheese
- 3 ouncesshredded mozzarella cheese
- 1/3 cupgrated pecorino cheese
What You’ll Need
- 12" large pan
- aluminum foil
- baking sheet
Prepare IngredientsPreheat oven to 400°F. Mince garlic. Wipe mushrooms clean with a damp paper towel and thinly slice. Rinse parsnips and cut into ¼-inch slices. Rinse kale and tear leaves into bite-size pieces, discarding stems.
Sauté VegetablesHeat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add parsnips and sauté, stirring, until beginning to soften, about 4 minutes. Add mushrooms, kale, and ½ of garlic and sauté, stirring, until mushrooms are tender, 3-4 minutes more. Remove pan from heat. Taste and add salt and pepper as needed.
Assemble CasserolePlace tin on a baking sheet, reshaping if bent. Spoon ⅓ of vegetables into tin in an even layer. Top with ½ of ricotta and ½ of mozzarella, dividing evenly. Repeat with another ⅓ of vegetables, remaining ricotta, and remaining mozzarella. Finish with remaining vegetables. Sprinkle over ½ of pecorino.
Bake Casserole and Garlic BreadCover casserole with foil. Halve ciabatta lengthwise. Drizzle 1 tablespoon olive oil over cut sides, then sprinkle over remaining garlic and remaining pecorino. Add cut-side up to baking sheet with casserole, transfer to oven, and bake together until ciabatta is golden, about 8 minutes. Remove baking sheet, discard foil from casserole, and set aside garlic bread.
Finish CasseroleReturn casserole to oven and bake until lightly browned on top and cheese is bubbling, about 7 minutes more.
Plate CasseroleServe casserole with garlic bread alongside. Enjoy your dinner while it's warm.