Sausage and white bean casserole

By Abbey Sharp
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Ingredients

  • 227 grams (8 oz) chickpea or lentil pasta
  • 1 tablespoon extra virgin olive oil
  • 227 grams (1/2 lb) turkey sausage, cut on the bias
  • 539 grams (19 oz) can of white beans, drained and rinsed
  • 680 milliliters can of plain, no sugar added tomato sauce
  • 1 teaspoon dried oregano
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon nutritional yeast, or more to taste
  • 2 cups frozen kale or spinach
  • Salt, pepper and red chili flakes to taste
  • 2 cups aged white cheddar, divided and shredded

Directions

  1. Preheat oven to 400 F.
  2. Cook pasta according to box instructions. Minus one to two minutes from the recommended cooking time.
  3. Add the oil to a casserole dish over medium high heat. Add the sausage and brown on both sides. Remove from the pan and set aside.
  4. Add the tomato sauce, oregano, balsamic, nutritional yeast, salt, pepper, and chili and cook until simmering, about five to seven minutes.
  5. Add the pasta, sausage, kale, and white beans, along with 1 1/2 cups of the cheese. Toss everything together in the casserole dish to coat.
  6. Sprinkle with the remaining cheese and bake for 10-12 minutes until bubbly and golden.

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