Recipe February 2017

Super Greens Pasta Bake

If you want a one-dish meal that you can make ahead and pop in the oven later, this is your casserole! It may look familiar with the tomato sauce, whole grain pasta, and cheesy topping, but don’t be fooled… The dark leafy greens add so much extra nutrition, and they taste great too! If you’re celebrating Wildwood’s Annual Deep-Winter Festival this month, this could be the perfect evening meal for the occasion!


Super Greens Pasta Bake

Serves: 8


  • 12 ounces dry whole-wheat pasta (fusilli or other)
  • 3 cups tomato sauce with onions and garlic (no salt added)
  • 1 Tbsp olive oil
  • 2 cups sliced mushrooms
  • 4 cups dark leafy greens like kale, spinach, Swiss chard or collards
  • 1 ½ cups shredded part-skim mozzarella cheese
  • Optional: 2 cups cooked, diced protein such as chicken or low-fat turkey sausage


  1. Cook pasta according to package directions, drain.
  2. Preheat oven to 375°F. Saute mushrooms in olive oil.
  3. In a bowl, combine tomato sauce, mushrooms and greens with the pasta and mix. Add optional chicken or sausage if using. Add pepper to taste.
  4. Pour into oven-proof casserole dish. Top with cheese and bake 20-30 minutes, until
    heated through and cheese is bubbly.

Per serving: 257 calories, 13g protein, 37g carbohydrate (12g fiber), 7g fat (4g sat fat, 3g mono/poly), 130mg sodium


Seasoned Cook

Extra onions and garlic can be added. Be sure to taste the tomato sauce before using and add seasonings if needed. Red pepper flakes can be a spicy addition.

CHI St. Vincent