Ready for some sweet heat? This sweet potato-pasta dish delivers! Pepper Jack cheese adds a kick to layers of tender kale and whole grain penne.
What You Need
Original recipe yields 8 servings
3 cups cubed peeled sweet potato (1-inch pieces)
2 cloves garlic, minced
1 Tbsp. olive oil
3 cups whole grain penne pasta, uncooked
8 cups chopped stemmed fresh kale
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 pkg. (8 oz.) KRAFT Shredded Pepper Jack Cheese, divided
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Let's Make It
Heat oven to 400ºF.
Combine first 3 ingredients in 13x9-inch baking dish. Bake 20 min. or until potato is tender. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding kale to the boiling water for the last 2 min.
Drain pasta mixture, reserving 1/2 cup of the cooking water. Return pasta mixture and reserved water to pan. Add cream cheese and stir until completely melted and sauce is well blended. Add to potato mixture in baking dish along with 1 cup shredded cheese; mix lightly. Top with remaining shredded cheese.
Bake 15 min. or until heated through.
Substitute cubed peeled butternut squash for the sweet potatoes.
Garnish with 1 Tbsp. chopped fresh parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.