Cheesy Kale and Black Bean Pasta Bake

Prep Time

15 Minutes

Cook Time

40 Minutes

Serves

4 People

Catelli Smart Veggie Macaroni View Pasta

Cooking Steps

Step 1

Preheat oven to 350Â°F. If using canned black beans, rinse thoroughly.

Step 2

Cook Catelli SmartÂ® macaroni according to package to firm tenderness.

Step 3

Combine cooked pasta, kale, mozzarella, parmesan, pasta sauce, black beans, oregano and basil together in a mixing bowl, reserving Â½ cup mozzarella and Â¼ cup parmesan on the side.

Step 4

Adjust the seasoning to taste with salt and pepper. Stir in the egg whites.

Step 5

Lightly spray a large oven-proof, non-stick skillet with vegetable cooking spray. Add the pasta mixture and press to distribute evenly.

Step 6

Cover tightly with aluminum foil and bake in oven for 30 minutes.

Step 7

Remove foil and sprinkle with the reserved cheeses. Return to the oven and bake for 10 more minutes, uncovered. Remove from oven and allow to sit for 15 minutes.

Step 8

While the pasta dish is cooling, toss side salad ingredients together.

Step 9

Using a bread knife, carefully cut the pasta dish into wedges. Transfer to plates and serve with salad.

Ingredients

1 PKG (375 G)Catelli SmartÂ® macaroni
kale leaves, shredded 3 cups (200 g)
skim milk mozzarella cheese, shredded 2 cups (225 g)
grated parmesan cheese 1 cup (100 g)
Catelli Garden Select Diced Tomato & Basil pasta sauce 3 cups (750 ml)
black beans, fresh cooked or canned 2 cups (345 g)
dried oregano 1 tsp (5 g)
basil leaves, chopped 6
egg whites 4
salt and pepper to taste
Side Salad
baby arugula 2 cups (40 g)
small head fennel, thinly sliced 1
small red beet, peeled and thinly sliced 1
small yellow beet, peeled and thinly sliced 1
salad dressing of your choice Â¼ cup (60 ml)

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