Baked Pasta With Garlic And Greens

Baked Pasta With Garlic And Greens

Ingredients:
1 lb (500 g) penne or rigatoni pasta
1 Tbsp olive oil
6 cloves garlic, thinly sliced
10 oz (300 g) frozen kale or collard greens, thawed and well drained
3 cups prepared tomato sauce
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese

Directions:
Kalamata olives
1. Preheat oven to 350°F (180°C). Lightly coat 2-quart (2 L) baking dish with cooking spray.
2. In large pot of lightly salted boiling water, cook penne until tender, following package directions,
and drain.
3. Meanwhile, in medium nonstick skillet, heat oil over medium-low heat. Add garlic. Sauté for 5
minutes, or until golden. Add kale and cook for 5 minutes. Transfer to large bowl. Stir in tomato
sauce and ricotta cheese.
4. Add penne to bowl. Mix well. Scrape into baking dish. Top with mozzarella cheese. Cover with
foil.
5. Bake for 25 minutes. Remove foil and bake for 10 minutes, or until lightly golden. Garnish with
olives.