Sausage and Kale Pasta Bake

Sausage and Kale Pasta Bake might be a good recipe to expand your main course recipe box. One serving contains 1367 calories, 65g of protein, and 75g of fat. For $3.59 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. 950 people have made this recipe and would make it again. It is brought to you by Food Republic. A mixture of kale, coarse salt, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 99%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Pumpkin, Kale, and Sausage Pasta Bake, Andouille Sausage, Kale, and Root Vegetable Bake, and Pasta with Sausage and Kale.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 90 minutes

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Ingredients:

1 28-ounce can diced tomatoes, drained

coarse salt and ground pepper, to taste

1 large clove garlic, finely chopped

1 pound sweet Italian sausage, removed from casing

1 bunch kale, washed thoroughly and roughly chopped

2 tablespoons olive oil

1/2 cup good-quality parmesan, coarsely grated

1 15-ounce container ricotta cheese

1 pound rigatoni

8 ounces mozzarella, shredded

1 small yellow onion, finely chopped

Equipment:

slotted spoon

paper towels

frying pan

stove

mixing bowl

oven

pot

casserole dish

Cooking instruction summary:

Directions:  In a large heavy-bottomed skillet, brown the sausage over medium-high heat until just cooked through, then remove to a layer of paper towels to drain using a slotted spoon.Drain off the liquid, then return skillet to the stove and heat the olive oil over medium heat. Cook the onions and garlic for about 2-3 minutes.Add the kale and tomatoes, bring to a simmer and cook until wilted, about 10 minutes, then remove from heat.Meanwhile, boil the water for the pasta and cook according to directions. Drain and return to pot. Preheat oven to 375F.In a large mixing bowl, combine the ricotta, half the parmesan and half the mozzarella. Add kale and mix thoroughly. Combine ricotta mixture with the pasta in the pot, stir in sausage, then transfer to a large casserole dish. Evenly sprinkle remaining mozzarella and parmesan over the top, then bake uncovered for 35-40 minutes or until top is golden brown and crisp.Let rest for 20 minutes, then serve. Maybe with super-easy step-by-step garlic bread?More delicious baked pasta dishes on Food Republic:Caramelized Onion and Prosciutto Macaroni and CheeseRoast Chicken and Grilled Eggplant LasagnaCreamy Artichoke Lasagna Bake

 

Step by step:


1. In a large heavy-bottomed skillet, brown the sausage over medium-high heat until just cooked through, then remove to a layer of paper towels to drain using a slotted spoon.

2. Drain off the liquid, then return skillet to the stove and heat the olive oil over medium heat. Cook the onions and garlic for about 2-3 minutes.

3. Add the kale and tomatoes, bring to a simmer and cook until wilted, about 10 minutes, then remove from heat.Meanwhile, boil the water for the pasta and cook according to directions.

4. Drain and return to pot. Preheat oven to 375F.In a large mixing bowl, combine the ricotta, half the parmesan and half the mozzarella.

5. Add kale and mix thoroughly. 

6. Combine ricotta mixture with the pasta in the pot, stir in sausage, then transfer to a large casserole dish. Evenly sprinkle remaining mozzarella and parmesan over the top, then bake uncovered for 35-40 minutes or until top is golden brown and crisp.

7. Let rest for 20 minutes, then serve. Maybe with super-easy step-by-step garlic bread?More delicious baked pasta dishes on Food Republic:Caramelized Onion and Prosciutto Macaroni and Cheese

8. Roast Chicken and Grilled Eggplant Lasagna

9. Creamy Artichoke Lasagna

10. Bake


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