one 16- to 25-oz bag frozen ravioli (cheese or beef)
one small bunch kale, torn into bite-size pieces
1 c. milk [I used 1%.]
8 oz. smoked Gouda, grated
1tsp dried parsley
1 tsp pepper
While the water is boiling, grate the Gouda. Begin stirring the milk over medium heat. Add cheese and stir often.
When water is boiling, add the pasta and cook according to the package. During the last four minutes, add the kale. Add the parsley and spices to the melted cheese. Continue stirring.
When the pasta is done, drain. Return to pot and add cheese sauce.
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