Veggie, Smoked Sausage and Cheese Bake

Ingredients

• 1 cup water
• 1 (14.5 ounces) can fat-free chicken broth
• 1 (1-pound) bag Nature's Greens Kale or Collards
• 8 ounces rotini pasta
• 12 ounces Italian-style smoked chicken sausage
• 1 tablespoon extra light olive oil
• 4 ounces Versatile Veggies diced yellow onion
• 2 teaspoons garlic
• 15 ounces part skim milk Ricotta cheese
• 1 teaspoon fine sea salt
• 1/2 teaspoon pepper
• 1 cup reduced-fat Parmesan cheese

Preparation

1. Pour water and chicken broth in large pot and bring to boil over high heat. Add kale or collards into boiling mixture and cover. Reduce heat to medium and cook for 20 minutes, stirring often.
2. Drain greens after cooking and set aside. Cook pasta until tender according to package directions. Drain pasta after cooking and set aside.
3. While pasta and greens are cooking, chop sausage into tiny pieces and set aside. Heat large skillet to high and pour olive oil into skillet. Reduce heat to low; spoon onion and garlic into oil and sauté for 2-3 minutes or until onion is transparent. Add sausage pieces and cook for 5 minutes, stirring often. Pour cooked sausage mixture into large bowl; stir in cooked greens, cooked pasta, Ricotta cheese, sea salt and pepper. Spoon greens and sausage mixture into prepared 13 x 9-inch casserole dish. Sprinkle Parmesan cheese over greens and sausage mixture. Bake at 400°F for 30 minutes or until brown on top. Cool for 10 minutes before serving.

Preparation Time

15 minutes

Cook Time

50 minutes

Serves

Yield: 12 to 15 servings

Source

Nature's Greens

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