Savor the rich flavors of Italy with this deliciously cheesy baked spaghetti that brings a nutritious twist with collard greens!

1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2

In a large pot, bring water to a boil and cook 8 ounces of spaghetti according to package instructions until al dente, which usually takes around 8 to 10 minutes. Drain the spaghetti and set aside.

3

While the spaghetti is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 3 minced cloves of garlic to the skillet and sauté for about 1 minute until fragrant.

4

Add 2 cups of chopped collard greens to the skillet and sauté for about 5 minutes until they are wilted and tender.

5

Pour in a 14-ounce can of diced tomatoes, along with 1 teaspoon of dried basil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir everything together and let it simmer for about 5 minutes.

6

Combine the cooked spaghetti with the collard green mixture in the skillet, ensuring that the pasta is evenly coated.

7

Transfer the mixture into a baking dish and sprinkle 2 cups of shredded mozzarella cheese on top.

8

Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and golden.

9

Remove from the oven and let it cool for a few minutes before serving.

4

• Add some sliced mushrooms for earthy flavor.
• Incorporate a splash of balsamic vinegar for an added dimension.
• Top with fresh herbs like parsley or chives before serving.

• Use fresh instead of dried herbs for a more vibrant flavor.
• Make sure to sauté the greens long enough to soften them.
• Let the baked spaghetti rest for a few minutes before serving to enhance the flavors.

• fat: 14g
• fiber: 6g
• sugar: 4g
• protein: 15g
• calories: 320
• carbohydrates: 40g

This dish provides a good balance of protein, carbohydrates, and fiber, making it satisfying while keeping you full longer. The collard greens also add valuable vitamins and minerals.

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