Sausage Kale Pasta Recipe: Easy Comfort Dinner
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When comfort food calls, few dishes feel as warm and hearty as pasta tossed with savory sausage and leafy greens. Sausage and kale pasta brings bright flavors, creamy textures, and just enough bite to keep things interesting.
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Why this recipe works
- Flavor – Sausage and kale pasta balances rich, spiced sausage with the fresh earthiness of kale and the sun-dried tomatoes add a punch of tangy sweetness; the perfect blend!
- Perfect for Meal Prep – Ready in under an hour. Make it ahead, then reheat fast in the oven. Or double the recipe and freeze the extra for later.
Here is what you will need
Ingredients
- Italian sausage – Pork, turkey or chicken will work
- Pasta – Penne works great, but any pasta with curves or crevices like fusilli, rotini, rigatoni, farfalle, or even shells to catch all that flavor.
- Garlic – Fresh is best or garlic powder
- Onion
- Fresh kale – Lacinato (dinosaur kale) is my choice, but any variety works.
- Sun-dried tomatoes (dry pack) – If you use oil-packed, drain and rinse.
- Flour – Whole wheat or white.
- Parmesan cheese – Freshly grated
- Mozzarella cheese
- Milk
- Nutmeg
How to make kale and sausage pasta bake
Prepare the ingredients: Cook the pasta according to the package instructions for al dente pasta (approximately 8 minutes cooking time). While the pasta is cooking, chop the onions, garlic cloves, kale, and sun-dried tomatoes.
Preheat the oven to 350°F. Drain and rinse the pasta and place it into a mixing bowl.
Step 1. Heat a heavy skillet over medium-high heat with a little bit of olive oil or your favorite cooking oil. Add the sausage until it is cooked through (about 5 minutes). If you are using sausage links, break the sausage meat up into pieces as the sausage is cooking. Drain off the excess fat, and place the sausage into the bowl with the cooked pasta.
Step 2. Add the kale, sun-dried tomatoes and sausage to the mixing bowl with the sausage and pasta.
Step 3. Melt the butter in a saucepan along with chopped garlic and onions. Cook over medium heat until they begin to soften. Turn the heat to low heat, and stir in the flour until it forms a paste or a roux.
Step 4. Gradually whisk in the milk to the paste or roux while stirring occasionally until the sauce begins to thicken. Stir in the parmesan cheese and nutmeg.
Step 5. Pour the prepared sauce over the pasta mixture in the bowl and stir gently to combine all the ingredients. Once combined, pour it into a 9X13 baking dish. Sprinkle the top with mozzarella cheese and bake for 30 minutes.
Make-Ahead Instructions
- Assemble sausage and kale pasta ahead of time.
- Follow all steps except in the recipe card except the final bake.
- Cover tightly with foil, then refrigerate for up to one day.
- When you’re ready to eat, bake as directed, adding a few extra minutes if baking straight from the fridge.
Tips
- For extra flavor, use spicy Italian sausage.
- Remove kale stems for a more tender bite.
- Cook pasta just until al dente. It will soften more while baking.
- Drain sun-dried tomatoes well if using oil-packed kinds.
- Freshly grated cheese melts better than pre-shredded.
How to store and use leftovers
If you have any leftovers, they can be kept in an airtight container in the fridge for up to 4 days.
To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual servings. This dish also freezes well; just wrap tightly and thaw before reheating.
Leftovers make a great lunch or dinner on night two with a salad.
What to serve with kale and sausage pasta bake
This recipe is filled with vegetables and almost a one-pot meal all by itself, but it tastes great with a delicious arugula salad, zucchini salad or spinach salad.
Recipe variations
Dairy-free – Replace the milk with an equal amount of plant-based milk and add 1/4 cup of nutritional yeast to the sauce instead of parmesan cheese. Top the pasta with vegan cheese before baking.
Meat – Any variety of sausage witll work. You can also skip the sausage and use ground beef, ground chicken, ground turkey or ground pork.
Vegetables – Swap out the kale for another leafy green like spinach, arugula or chard or add more veggies such as chopped bell peppers or mushrooms.
Vegetarian – Replace the sausage with vegan sausage or add two chopped and sauteed portobello mushroom caps, with a dash of fennel for a sausage flavor.
Gluten-free – Replace the pasta with gluten-free pasta and the flour with gluten-free flour or arrowroot powder.
Spicy – Add a 1/2 to a teaspoon of red pepper flakes or hot sauce to the cream sauce for extra spice.
Recipe FAQs
Here is an easy way to cut kale: first, remove the stems by folding the kale leaves in half and stacking them on top of each other, making sure that the stem is on one side and the leaves are on the other side. Use a sharp knife to slice away the stem. Next, roll the leaves to slice the leaves into ribbons.
Yes, turkey sausage works well and is leaner, though pork sausage brings more flavor. Adjust seasoning as needed.
Try using unsweetened plant-based milk and vegan cheese, though the sauce may not be as thick or rich.
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Baked Pasta with Kale and Sausage
Ingredients
- 4 ounces Italian Sausage Pork, turkey or chicken
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- 1/4 cup onion diced
- 8 ounces penne pasta
- 2 cups kale shredded
- 1/2 cup chopped sun-dried tomatoes dry pack
- 1 tablespoon whole wheat flour
- 1 tablespoon butter unsalted
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon nutmeg
- 1/2 cup mozzarella cheese shredded
Instructions
- pre-heat the oven to 350
- cook the pasta for 8 minutes, while the pasta is cooking chop the kale and sun-dried tomatoes and place them in a mixing bowl.
- once the pasta is cooked, drain it and rinse it in cold water, pat it dry and add it to the mixing bowl with the kale and sun-dried tomatoes
- cook the sausage in a skillet over medium heat until it is cooked through. If you are using links, break them into bite-sized pieces as the sausage is cooking.
- once the sausage is cooked through, drain off the excess fat and place it into the bowl with the pasta and kale.
- to make the sauce: add the butter or olive to a saucepan along with the garlic and onions, cook them until they begin to soften and stir in the flour to make a roux (thick paste).
- turn the heat to low and gradually stir in the milk stirring until the mixture starts to thicken
- add the parmesan cheese and stir until all is melted and add the nutmeg
- pour the sauce over the pasta mixture in the bowl and mix well
- add the pasta mixture to a 9X13 casserole dish
- sprinkle with mozzarella cheese; cover and bake at 350 for 30 minutes
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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