Published 3/13/14 by: Kaitlin
I’m a teacher, so preparing a casserole dish or a soup that I can take for lunch all week is pretty glorious. So this past Sunday I literally took my soup ingredients (I was planning on making a sausage soup all week long) and said to myself, “what else can I do with all of these things?” Well, I was shocked with the result. This may be my favorite casserole/bake I’ve ever made! I’ve been eating it all week, and I’m still not sick of it! The tomato sauce is creamy without being heavy, and the sweet and spicy sausage create a fun tastebud dynamic! I hope you all enjoy it! Next time I may add more veggies like tri-colored peppers. I know – I’m so fancy.
1 jar of tomato sauce (I used Giada’s garlic roasted marinara)
8 ounces of plain Greek yogurt
2 cups of Kale
2 packages of chicken sausage (I used Apple and Jalapeño)
1 cup of shredded cheese (I used a Mexican blend)
1 box of pasta
1 sweet onion
Preheat your oven to 350 degrees Fahrenheit
Cook the pasta according to directions. When the pasta is fully cooked, strain it OVER your kale to wilt it.
Dice your sausage, shallots, and onions and place them in the bottom of an oven safe casserole dish (I used my Dutch Oven).
In a separate bowl mix your jar of tomato sauce with your Greek yogurt until it’s creamy.
Add pasta, kale and creamy tomato sauce to the casserole dish and mix until all items are covered in your red sauce.
Sprinkle your cheese on the top, and bake for 20 minutes.by