Sausage and white bean casserole
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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
- Preheat oven to 400 F.
- Cook pasta according to box instructions. Minus one to two minutes from the recommended cooking time.
- 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.
- Add the tomato sauce, oregano, balsamic, nutritional yeast, salt, pepper, and chili and cook until simmering, about five to seven minutes.
- 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.
- Sprinkle with the remaining cheese and bake for 10-12 minutes until bubbly and golden.
