Creamy Sun-Dried Tomato & Kale Pasta Bake Is Comfort Food at Its Finest

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This pasta bake is a cozy, flavor-packed dish that turns simple ingredients into a satisfying meal. Whole-wheat rotini and tender kale are tossed in a creamy, lightly spiced sauce with sun-dried tomatoes and garlic, then baked to bubbly perfection with a sprinkle of mozzarella on top. It’s a nutritious, family-friendly dinner that’s easy enough for weeknights but impressive enough for guests.

Baked pasta dish with melted cheese kale and sundried tomatoes in a rectangular casserole dish on a wooden table
Credit:

Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

Active Time:
25 mins
Total Time:
55 mins
Servings:
4
  • This easy, flavorful pasta bake is quick enough for weeknight dinners and impressive enough for guests.
  • This pasta dish is loaded with filling fiber and inflammation-busting antioxidants.
  • You can substitute Swiss chard or spinach for the kale, if you prefer.

This Sun-Dried Tomato & Kale Pasta Bake has “marry-me” recipe vibes. Antioxidant- and fiber-rich sun-dried tomatoes and kale team up with whole-wheat rotini pasta for a nutritious, filling meal. Enrobed in a rich, cheesy cream sauce infused with the flavors of garlic, onion, oregano and red pepper, the whole dish is baked to perfection. Keep reading for our expert tips, including any ingredient substitutions you can make. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • We suggest ready-to-use sun-dried tomatoes packed in oil. If you choose dried, you’ll have to give them a good soak to soften them before chopping them.
  • Making a roux is an excellent way to create a creamy, rich sauce without using cream.
  • We recommend lightly toasting the flour to avoid any raw flour taste in the sauce.
  • You can substitute Swiss chard or spinach for the kale, if preferred. You can top the bake with basil instead of oregano, and if you don’t like red pepper flakes, you can omit them.

Nutrition Notes

  • Whole-wheat pasta contains more fiber and antioxidants than white pasta. The fiber will help fill you up and keep things moving through your gut. With that said, if you don’t care for the heartier flavor and texture of whole-wheat pasta, feel free to substitute your favorite white pasta
  • Sun-dried tomatoes are tomatoes that have been salted and dried in the sun or in a dehydrator. The nutrients in tomatoes, like vitamin C and lycopene, may help prevent heart disease and cancer. Eating tomatoes regularly may also give your skin a healthy glow. 
  • Kale is a leafy green that’s also a cruciferous vegetable. It brings a wealth of nutrients to this pasta dish, including vitamins A, C, E and K, calcium, fiber and antioxidants. Eating kale regularly may help strengthen your bones and reduce your risk of cancer.
  • Whole milk helps create the creamy sauce for this dish. Milk contains bone-strengthening calcium and vitamin D, and also adds protein and vitamin B12 to this pasta dish.
Ingredients for a pasta bake including kale pasta sundried tomatoes onion spices and cheese

Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

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Ingredients

Original recipe (1X) yields 4 servings

  • 8 ounces whole-wheat rotini

  • 6 cups stemmed and chopped curly kale (from 1 medium bunch)

  • 3 tablespoons extra-virgin olive oil

  • 1 small yellow onion, chopped (about 1 cup)

  • ¾ cup chopped drained sun-dried tomatoes in oil

  • 3 cloves garlic, minced (about 1 tablespoon)

  • ¼ teaspoon crushed red pepper, plus more for garnish

  • 4 tablespoons all-purpose flour

  • 3 cups whole milk

  • 1 teaspoon ground pepper

  • ½ teaspoon salt

  • cup finely shredded part-skim mozzarella cheese

  • 1 teaspoon chopped fresh oregano

Directions

  1. Preheat oven to 375°F. Bring a large pot of water to a boil. Cook pasta according to package directions for al dente, adding 6 cups kale during the last 2 minutes. Drain and set aside.

    Cooked pasta spirals and kale in a metal colander

    Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

  2. Heat  3 tablespoons oil in a large high-sided skillet over medium heat. Add chopped onion; cook, stirring often, until softened, about 5 minutes. Add ¾ cup chopped sun-dried tomatoes, the minced garlic and ¼ teaspoon crushed red pepper; cook, stirring, for 1 minute. Sprinkle in 4 tablespoons flour and stir to coat.

  3. Gradually whisk in 3 cups milk, 1 teaspoon pepper and ½ teaspoon salt. Bring to a simmer; cook, stirring often, until slightly thickened, about 3 minutes. Remove from heat; fold in the reserved pasta and kale mixture.

    A pot with fusilli pasta creamy sauce and kale being stirred

    Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

  4. Transfer to a 2-quart baking dish; spread evenly. Top with ⅓ cup mozzarella. Bake until bubbly, about 15 minutes. Sprinkle with 1 teaspoon oregano. Garnish with additional crushed red pepper, if desired.

To make ahead

Refrigerate unbaked pasta mixture for up to 1 day. Add cheese and bake just before serving.

Frequently Asked Questions

  • Can I put kale in a pasta bake?

    Yes, you can add kale to a pasta bake. It holds up well during baking and enhances the dish with both color and nutritional value. To prevent the kale from becoming tough, it’s best to lightly cook it beforehand. This ensures that it blends well with the other ingredients and prevents the greens from drying out while baking.

  • Do I have to use curly kale?

    You can experiment with whatever kale you would like. However, curly kale is the most common type, and most recipes are designed for it; it’s what we used for this recipe. Plus, you can often purchase this kale already triple-washed for convenience. If you want to try a different variety, Tuscan kale is usually a good substitute for curly.

  • Can I include meat?

    Certainly. Crumbled Italian sausage would be delicious, or even shredded chicken from a store-bought rotisserie chicken. If salt is a concern, try to find one labeled low-sodium.

  • How should I store and reheat leftovers?

    Store leftovers in airtight containers for up to 3 days in the refrigerator. Reheat in the oven at 375°F, covered in foil, until warmed through.

  • What should I serve with Sun-Dried Tomato & Kale Pasta Bake?

    We recommend serving it with a green salad, such as our Simple Green Salad with Citronette, Herb & Arugula Salad with Balsamic Vinaigrette or Basic Green Salad with Vinaigrette. Additionally, consider adding rolls, focaccia or garlic bread to help you enjoy every last bit of sauce on your plate. You could also prepare a batch of sheet-pan vegetables, like our Sheet-Pan Roasted Root Vegetables, Colorful Roasted Sheet-Pan Vegetables or Garlic-Parmesan Asparagus, to complement the meal.

Recipe developed by Jasmine Smith

EatingWell.com, October 2025

Nutrition Facts (per serving)

405 Calories
22g Fat
43g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1½ cups
Calories 405
% Daily Value *
Total Carbohydrate 43g 15%
Dietary Fiber 5g 19%
Total Sugars 11g
Added Sugars 0g 0%
Protein 14g 28%
Total Fat 22g 28%
Saturated Fat 6g 31%
Cholesterol 23mg 8%
Vitamin A 238µg
Vitamin C 51mg 57%
Vitamin D 2µg
Vitamin E 2mg 15%
Folate 79µg
Vitamin K 180µg
Sodium 463mg 20%
Calcium 330mg 25%
Iron 3mg 15%
Magnesium 88mg 21%
Potassium 809mg 17%
Zinc 2mg 19%
Vitamin B12 1µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Carrie Myers, M.S.
Carrie Myers
Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic.
and
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.