Jacqueline'S Pasta Bake

• 12 ounces 100% whole grain pasta (brown rice or whole einkorn wheat work especially well)
• 25 ounces Jar of vodka cream sauce
• 1/2 cup Filtered water
• 2 handfuls Chopped organic greens (dinosaur kale, spinach, collards, radish greens, or beet greens)
• 1-2 teaspoons Freshly crushed or chopped garlic
• 1/4 cup Chopped red onion
• 2 teaspoons Cold-pressed, unfiltered, extra virgin olive oil
• 2 teaspoons Italian seasoning
• 1 cup Fresh basil

1. Heat your oven to 400u0b0F
2. Empty your package of dry pasta into a deep oven-safe dish.
3. Pour a bottle of pasta sauce on top of it. Any pasta sauce will do, but vodka cream is especially conducive.
4. Fill the sauce jar with about 1?2 cup of filtered water, shake, and pour over the pasta.
5. Chop the garlic and onion. Let the garlic stand in open air for 5 minutes for maximum allicin production. Then add both onion and garlic over the pasta sauce.
6. Sprinkle Italian seasoning over the entire dish.
7. Stir well ensuring that all of the pasta is in contact with the sauce/water mixture.
8. Cover and bake for 10 minutes at 400u0b0F.
9. Meanwhile, finely chop your washed greens in a food processor (or with a knife).
10. Now add the greens to the pasta dish. Stir everything really well so that all of the ingredients are evenly distributed. Cover and bake for another 10-15 minutes or until the pasta is al dente. (Adding the greens later in the cooking process helps rnpreserve their vitamins and minerals.)
11. Chiffonade your fresh basil.
12. When the pasta is al dente, take it out of the oven. Stir in the fresh basil, drizzle with your best finishing olive oil, and serve.

pasta, cream sauce, water, dinosaur kale, freshly crushed, red onion, pressed, italian seasoning, fresh basil

Taken from food52.com/recipes/26031-jacqueline-s-pasta-bake (may not work)