Light and Creamy Pasta Bake with Butternut Squash and Kale

Ingredients

• 1 pound bite-size pasta such as corkscrews or ziti
• Salt
• ½ cup prepared pesto
• ¼ cup all-purpose flour
• 1½ cups each: broth (chicken or vegetable), evaporated milk, and canned crushed tomatoes
• 1 pound bag each: frozen butternut squash and frozen kale (or collard greens)
• 12 ounces low-fat cheese such as Jarlsberg Lite, 8 ounces cubed and 4 ounces grated
• ½ cup grated Parmesan cheese