Ethné de Vienne’s Tuna, Chai and Kale Macaroni Casserole | RICARDO

Ingredients

• 225 g cut macaroni
• 1 tablespoon (15 ml) olive oil
• 4 cloves garlic, finely chopped
• 1 large onion, sliced
• 1 tablespoon (15 ml) chai spices, ground
• 4 cups kale, chopped
• 1 cup grape tomatoes
• 2 cans Italian oil-packed tuna
• Freshly ground black pepper
• 150 g ricotta cheese
• About 1 cup goat milk
• 1 1/2 cups cheddar cheese, grated
• 1/2 cup Parmesan cheese, grated
• A little butter, for the pan