Keilbasa Veggie Casserole - penne pasta

Method

• Read box of pasta.
• Heat the instructed amount of water (and salt if you would like) to boiling in a large pot.
• Add pasta and cook according to package directions.
• It took 7 minutes for my pasta to cook.
• When finished, drain and rinse with cold water.
• Set aside.
• Heat oven to 350.
• Cut kielbasa into small "coins" and then cut the "coins" in half again.
• You can do this while pasta is cooking to save time but make sure you don't overcook the pasta.
• Heat a large saucepan over Medium-High heat and add kielbasa.
• Cook until nicely browned on both sides.
• Remove to a plate.
• Open tomatoes and lightly drain some of the liquid.
• You'll want to keep some but you don't want them to be soupy.
• Drain the remaining liquid into the pan that you used for the kielbasa.
• Turn heat to Medium.
• Chop the remaining diced tomatoes until they are pretty smashed up.
• I used my Pampered Chef chopped buy you could use a food processor.
• Add the tomatoes to the liquid in the pan.
• Heat until bubbly.
• Add the fresh spinach and cook until wilted, about 3 minutes.
• Stir in the sour cream and cottage cheese.
• Heat until slightly bubbly again.
• Stir in the kielbasa and black beans.
• Heat until bubbly again.
• Pour the entire mixture over the pasta and stir gently to coat.
• Pour the mixture into a 9x13 glass baking dish.
• Sprinkle with shredded Romano or Parmesan cheese.
• Bake for 20-25 minutes or until heated through.
• Serve with Parmesan.