- Preheat oven to 375°F.
- 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.
- Spread about 1/2 cup tomato sauce on the bottom of a circular pie dish or 8 x 8 baking dish. Set aside.
- 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.
- Add half of the pasta and cheese mixture to the baking dish.
- Spread half of the remaining sauce on top. Sprinkle with 1/4 cup parmesan cheese.
- 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.
- 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.