Jacqueline's pasta bake
Pasta and macaroni
Italian cuisine
Baking
When you find yourself with an abundance of greens that need to be used up because they're wilting fast, bake them into this warm, nutritious, Midwestern-feel-good pasta dish. Rest assured (for the greens-averse in your home), you'll barely taste the greens because they wilt down and the other flavors shine through. I've used dinosaur kale, spinach, collards, radish greens, and beet greens with success. This meal will make your home smell like an Italian restaurant, and its warmth and density will leave you full and satisfied.
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