Thursday's Meal: Penne Pasta Casserole

Jenny Vitera, a healthy eating specialist with Whole Foods Gateway, shares a great dinner recipe using kale.


1/2 pound whole wheat penne
1 1/4 cup oil-free pasta sauce
2 cups chopped kale leaves
1 cup frozen peas
1/4 cup chopped roasted red bell peppers
Topping ingredients:
2/3 cup whole wheat bread crumbs
1 tablespoon Italian seasoning
1 ½ tablespoons of nutritional yeast


-Cook pasta in boiling water until it is tender but still offers a little resistance, 12 to 14 minutes. Meanwhile, preheat the oven to 400°F.
-Drain pasta and place in a large bowl.
-Add kale, peas and red bell pepper and toss.
-Pour sauce over pasta and toss again
-Transfer mixture to an 8 x 8-inch baking dish and smooth the top
-Combine all the topping ingredients in a small bowl and sprinkle over the pasta
-Bake until the topping is browned and the sauce is bubbling, about 25 minutes
-Cool 10 minutes before serving

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