Boost Your Magnesium During Sleep Awareness Week With This Comforting Pasta Bake

As we mark Sleep Awareness Week, experts are reminding patients that healthy sleep habits go beyond bedtime routines. Nutrition also plays an important role in supporting restful sleep, and certain nutrients, such as magnesium, may help regulate sleep and relaxation.

This comforting sun-dried tomato and kale pasta bake offers a delicious way to incorporate more sleep-supportive nutrients into your diet. Packed with 88 milligrams of magnesium (about 21% of the daily value), the recipe also provides fiber-rich whole grains, leafy greens and antioxidant-rich ingredients that support overall health. This nutrient-dense meal highlights how simple food choices can help support better rest and well-being.

Ingredients

• 8 ounces whole-wheat rotini
• 6 cups stemmed and chopped curly kale (from 1 medium bunch)
• 3 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped (about 1 cup)
• ¾ cup chopped, drained sun-dried tomatoes in oil
• 3 cloves garlic, minced
• ¼ teaspoon crushed red pepper, plus more for garnish
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 teaspoon ground pepper
• ½ teaspoon salt
• ⅓ cup finely shredded part-skim mozzarella cheese
• 1 teaspoon chopped fresh oregano

Directions

1. Preheat oven to 375°F. Bring a large pot of water to a boil. Cook pasta according to package directions for al dente, adding 6 cups kale during the last 2 minutes. Drain and set aside.
2. Heat 3 tablespoons oil in a large high-sided skillet over medium heat. Add chopped onion; cook, stirring often, until softened, about 5 minutes. Add ¾ cup chopped sun-dried tomatoes, the minced garlic and ¼ teaspoon crushed red pepper; cook, stirring, for 1 minute. Sprinkle in 4 tablespoons flour and stir to coat.
3. Gradually whisk in 3 cups milk, 1 teaspoon pepper and ½ teaspoon salt. Bring to a simmer; cook, stirring often, until slightly thickened, about 3 minutes. Remove from heat; fold in the reserved pasta and kale mixture.
4. Transfer to a 2-quart baking dish; spread evenly. Top with ⅓ cup mozzarella. Bake until bubbly, about 15 minutes. Sprinkle with 1 teaspoon oregano. Garnish with additional crushed red pepper, if desired.

This recipe was originally published on EatingWell.