Baked pasta is an easy weeknight dish that will feed an entire household and can be readily adapted to the ingredients in your box.  You can cook the pasta ahead of time (or use leftovers), or just make the casserole ahead of schedule and reheat before serving.  Generally speaking, 1 C. dry pasta will make 1 large serving cooked.  I use a cast iron skillet to make this dish, sauteing the vegetables first in it and then adding the pasta and baking in the same pan.  But you can also use a Pyrex baking dish.

Boil 4 C. pasta in salted water until just tender.  Drain and rinse.

Preheat the oven to 350.

Clean and slice Leeks to make 2 C.  Saute in 2 T. olive oil or butter until tender. Add a generous amount of salt and black pepper plus a dash of hot pepper flakes (optional) and 1/2 t. dried thyme.

Remove the stems from 1 bunch of Kale and chop roughly.

Peel and mince 2 cloves of garlic.

Add the kale and garlic to the pan and stir to combine.  After 2 minutes, add one 12 ounce can of diced tomatoes and their liquid.  Stir to combine.  When the tomato juice begins to bubble, add the drained pasta along with 1/2 C. grated parmesan plus more salt and pepper and stir to combine.

Turn the heat off.  Grate mozzarrella cheese to make 1 1/2 C. and sprinkle over the top.  You can also add 1 C. of breadcrumbs or panko.

Bake until the casserole is bubbling around the edges and is crispy on top.