2 medium sweet potatoes, cooked and mashed (about 2 cups)
6 cups whole wheat pasta
2 cups kale, stems removed
1/4 cup low fat milk
1 1/4 cups shredded mozzarella (or cheese of choice) and a handful more for topping
2 tablespoons olive oil, divided
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons chopped parsley
2 cloves minced garlic
1 tablespoon Italian seasoning
Preheat oven to 375°F. Coat the inside of a large casserole dish with olive oil or butter.
Prepare pasta according to package directions (but keep al dente).
While pasta is cooking, saute kale in olive oil with spices for 2-3 minutes, or until slightly wilted.
Drain cooked pasta and let cool for 5 minutes.
Once cooled, add pasta, mashed sweet potatoes, spices, and kale to medium bowl and stir to combine.
In a small bowl, whisk together eggs, milk, and cheese, and add to pasta mixture.
Mix well and pour into large casserole dish, reserving extra cheese to sprinkle on top.
Bake for 30-35 minutes, or until cheese has melted and top begins to brown.