Baked pasta comes together quickly and with minimal effort thanks to Spinach & Kale dip, used as the sauce! Add some spicy sausage and more kale for a delicious, real-foods, quick entertaining meal.
- 1 lb dry pasta
- 3/4 lb spicy italian sausage, loose
- 2 cups chopped raw kale
- 2 packages (10 oz each) La Terra Fina Spinach & Kale Dip & Spread made with Greek Yogurt
- 1/3 cup bread crumbs
- 1/2 cup grated fresh parmesan cheese
Preheat the oven to 400F.
In a large stock pot, heat enough water to cover the pasta by a few inches.
As the water is heating, being cooking the sausage in a frying pan on the stove. Break apart large chunks of sausage, turning and scraping to brown everything.
When the water is hot, cook the pasta until al dente. Save one cup of pasta water (set aside), but drain the rest.
Add the cooked sausage and chopped kale to the pasta. Mix together the reserved pasta water with both packages of La Terra Fina Spinach & Kale Dip made with Greek Yogurt. Add to the pasta, and mix well to coat.
Pour the pasta mixture into a casserole dish, top with a generous layer of bread crumbs, then a generous layer of parmesan cheese. Bake for 20 minutes, or until the cheese on top is beginning to brown.
Let cool 5 minutes before serving!