Cheesy Chicken Pasta Bake

Ingredients

• 12 oz whole-wheat penne (about 4 cups)
• 2 tbsp extra-virgin olive oil
• 1 cup finely chopped yellow onion
• 1 1/2 tbsp chopped fresh oregano
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped canned chipotle chile in adobo sauce
• 1 (24-ounce) jar lower-sodium marinara sauce
• 3 oz cream cheese, softened
• 1/2 tsp salt
• 4 cup stemmed and chopped kale
• 2 cup chopped cooked chicken breast
• 1 3/4 cup shredded smoked Gouda cheese, divided

Instructions

1. Position oven rack 10 inches from broiler; preheat to 350°F. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain well.
2. Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add oregano, garlic and chipotle; cook, stirring constantly, until fragrant, about 1 minute. Stir in marinara; bring to a simmer over medium-high heat. Add cream cheese and salt; cook, stirring, until the cream cheese is melted, about 2 minutes. Add kale; cook, stirring constantly, until just wilted, about 2 minutes. Remove from heat; stir in the pasta, chicken and 1 cup Gouda. Sprinkle with the remaining 3/4 cup Gouda.
3. Cover with foil and bake until the cheese is melted, about 25 minutes. Remove from oven; discard foil. Increase oven temperature to broil and preheat for 5 minutes. Return the pan to the oven; broil until the cheese is browned in a few spots, 3 to 5 minutes. Additional reporting by Carrie Myers and Jan Valdez