dinner recipe · #02370
Tempeh Kale Swiss Farfalle Bake
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 53 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 7
Prep18 min
Cook35 min
Inactive0 min
Total53 min
Ingredients
- 12 ozFarfalle
- 12 cupsWater
- 12 ozTempeh
- 8 ozKale
- 2 cupsTomato Sauce
- 4 ozSwiss Cheese
- 1 tspTable Salt
Instructions
- Heat the oven to 375°F (191°C). Bring the Water to a boil with half of the Table Salt, add the Farfalle, cook until just tender according to its package timing, and drain.
- Drain and rinse the Tempeh if canned. Wash the Kale under running water, keep leafy greens separate from raw meat and poultry, and cut it into small pieces.
- Combine the Farfalle, Tempeh, Kale, Tomato Sauce, remaining Table Salt, and half of the Swiss Cheese in a baking dish.
- Top with the remaining Swiss Cheese and bake for about 20 minutes until bubbling and hot throughout.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 26.1 g
- Carbohydrates
- 53 g
- Fat
- 13.6 g
- Fiber
- Unavailable
- Sodium
- 479.4 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat, Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.