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

 

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


Nutrition Information:

Quickview
1366k Calories
64g Protein
74g Total Fat
109g Carbs
74% Health Score
Limit These
Calories
1366k
68%

Fat
74g
115%

  Saturated Fat
32g
203%

Carbohydrates
109g
36%

  Sugar
13g
15%

Cholesterol
193mg
65%

Sodium
1949mg
85%

Get Enough Of These
Protein
64g
130%

Vitamin K
246µg
235%

Selenium
129µg
185%

Phosphorus
930mg
93%

Vitamin A
4627IU
93%

Manganese
1mg
87%

Calcium
820mg
82%

Vitamin C
61mg
74%

Copper
1mg
66%

Vitamin B1
0.98mg
65%

Zinc
7mg
51%

Vitamin B6
1mg
50%

Vitamin B2
0.82mg
48%

Vitamin B12
2µg
47%

Vitamin B3
8mg
43%

Potassium
1475mg
42%

Magnesium
161mg
40%

Iron
6mg
37%

Fiber
7g
31%

Vitamin E
3mg
26%

Folate
86µg
22%

Vitamin B5
2mg
20%

Vitamin D
0.5µg
3%

covered percent of daily need
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Food Trivia

The oldest evidence for soup is from 6,000 B.C. and calls for hippopotamus and sparrow meat.

Food Joke

Wu`s Coffee Abraham Grossman, the rich young bachelor, is entertaining a gorgeous woman, Gloria, with dinner in his penthouse. As his Chinese servant pours the coffee, Gloria asks, "Wu, how do you make such delicious coffee?" "Me take plenty boiled water," explains Wu, "and stir in coffee, velly, velly slow." "Yes," says Gloria, "but it is so clear. How do you strain it so cleverly?" "Me take master’s silk socks..." begins Wu. "What!" shouts Grossman. "You take my best silk socks to strain the coffee?" "Oh, no, master," replies Wu. "Me never take master’s clean socks."

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