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Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes.
Stir in the celery and bell pepper and continue cooking for another five minutes.
Mix in the garlic, salt and pepper and continue cooking 3 minutes.
Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna.
Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs.
Bake uncovered in the preheated oven for 25 minutes.