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Mediterranean Pasta Casserole

Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

1/2 Lb Barilla Penne Rigate Pasta
1 1/2 cup(s) butternut squash, cubed
3 cup(s) baby kale
2 cup(s) H-E-B® Greek Yogurt Plain
1 clove garlic, minced
1 egg yolk
1/2 Tsp kosher salt
1/4 cup(s) Athenos Reduced Fat Feta Crumbled Cheese
1/2 cup(s) almonds, sliced
3 Oz Kalamata olives
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Preheat oven to 400°F.
Lightly spray a baking dish with non-stick spray, and set aside.
Bring a large pot of water to boil, and cook pasta according to package directions; just before draining pasta, add butternut squash and baby kale for approximately 30 seconds; drain entire pot into a colander.
Blend yogurt, garlic and egg yolk in a small bowl, then combine with pasta mixture and spoon into greased baking dish; top with feta, almonds, and olives, then bake 35 minutes.



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