1 (16-ounce) package penne pasta, cooked al dente according to package directions
1 (4-ounce) jar diced pimientos, drained
1½ teaspoons kosher salt, divided
¾ cup panko (Japanese bread crumbs)
2 tablespoons unsalted butter, melted
Instructions
Preheat oven to 400°. Lightly spray a 13×9-inch baking dish with cooking spray.
Form sausage into small balls, about 2 teaspoons each.
In a large sauté pan, cook sausage balls over medium heat, turning occasionally, until golden brown, 5 to 6 minutes. Remove from pan.
In same pan, melt ¼ cup butter over medium heat. Gradually whisk in flour and cook, stirring frequently, for 2 minutes. Slowly whisk in milk, stirring frequently, until thickened, about 5 minutes. Gradually add mozzarella and Gouda, stirring until melted and well combined. Fold in collard greens, cooked pasta, pimientos, and 1 teaspoon salt. Transfer to prepared dish.
In a small bowl, combine bread crumbs, melted butter, and remaining ½ teaspoon salt. Sprinkle over casserole.
Bake until golden brown and bubbly, 15 to 20 minutes. Serve immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/creamy-collards-and-sausage-bake/