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

Bring water to a boil for the macaroni and prepare the remaining of your ingredients. The preparation of the dish will take 8 minutes.

Cook the macaroni in salted boiling water.

Pour the olive oil in a hot large skillet.

Add the onion, garlic, and spices and cook for 30 seconds. Pour the olive oil from one can of tuna in the skillet. Cook for 1 additional minute.

Add the kale leaves, tomatoes, and pepper and sauté for 3 minutes.

Meanwhile, thoroughly drain the tuna and add to the skillet, stir well and remove from the heat.

Drain the macaroni.

Return the macaroni to the pot, add the sautéed kale, ricotta, milk, and half the Cheddar and Parmesan cheese and stir to combine.

Pour into a buttered gratin dish. Cover with the remaining Parmesan and cheddar cheese. Add a few knobs of butter. Bake in the oven at 375 ºF for 20 minutes. If needed, brown under the broiler.

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