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1
Bring a large pot of water to a boil, salt it.
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2
Add the pasta and cook until al dente.
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3
Drain, reserving about 3/4 cup of the pasta cooking water.
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4
While the pasta is working, in a large skillet, heat about 1 1/2 tablespoons EVOO, 1 1/2 turns of the pan, over medium-high heat.
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5
Stir in 2 cloves garlic for 1 minute.
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6
Add the kale to wilt to crisp-tender, a couple of minutes.
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7
Season with salt, pepper and a little nutmeg.
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8
Transfer to a plate and reserve the skillet.
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9
Preheat the broiler and position a rack in the upper third of the oven.
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10
Place the ricotta cheese in the bottom of a casserole.
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11
Place the reserved skillet over medium heat and add the remaining 2 tablespoons EVOO, 2 turns of the pan.
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12
Stir in the remaining 2 cloves garlic for 1 minute, then add the onion and stir for 2 minutes.
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13
Using a blender or food processor, puree the tomatoes.
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14
Add them to the garlic and onion and season with salt and pepper.
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15
Stir in the basil to wilt.
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16
Lower the heat to a simmer.
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17
Add the pasta, reserved cooking water and the kale to the ricotta in the casserole; season with salt and pepper.
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18
Top with two-thirds of the tomato sauce, a thin layer of parmigiano-reggiano and the mozzarella.
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19
Broil for a few minutes to brown the cheeses.
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20
Pass the remaining sauce and parmigiano-reggiano at the table for topping.
