• 8 ounce box lentil ziti (or your favorite ziti or penne pasta)
• 28 ounce jar marinara or tomato sauce
• 16 ounces part-skim ricotta cheese
• 1/2 pound part-skim shredded mozzarella cheese, divided
• 2 garlic cloves, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups Nature’s Greens® Collard Greens
• 1/2 cup grated parmesan cheese or pecorino cheese
• 1/2 teaspoon dried oregano

1. Preheat oven to 375°F.
2. Bring a large pot (about 2 quarts) of salted water to boil. Cook pasta according to package instructions, until al dente. Drain pasta in a colander when done cooking.
3. Spread about 1/2 cup tomato sauce on the bottom of a circular pie dish or 8 x 8 baking dish. Set aside.
4. In a large bowl mix together ricotta cheese, half of the mozzarella cheese, garlic, salt and pepper, plus collard greens. Add the drained pasta and mix together.
5. Add half of the pasta and cheese mixture to the baking dish.
6. Spread half of the remaining sauce on top. Sprinkle with 1/4 cup parmesan cheese.
7. Repeat with another layer of the pasta and cheese mixture, then the remaining sauce. Sprinkle remaining parmesan and mozzarella cheeses and dried oregano on top.
8. Bake at 375°F for 20 minutes, then broil for 2-3 minutes, until cheese on top is bubbly. Sprinkle with chopped basil before serving. Enjoy warm! 

Recipe courtesy of Chelsey Amer Nutrition.