This is not a quick dish by any means but the resulting green pasta is gorgeous, really tasty and totally worth the time. You could use the pasta recipe alone for ravioli or fettucini. I adapted what was a lasagne dish from A Platter of Figs into a rolled pasta topped with a tomato sauce and mozzarella cheese. This is a great way to get in your veggies, especially if you aren't a fan of some of the more bitter greens. This recipe uses a mix of baby spinach, chard and curly mustard but it would work well with kale, rapini, etc. Prepared casserole should be refrigerated for a day before cooking, so be sure to plan ahead. Great for when you have a lot of time one day but know you will be rushed to make dinner the next. You can also save some time by using a jarred tomato sauce rather than make your own. - epicker

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