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Baked Pasta with Kale and Sausage

  • Author: Anne
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 1x


Baked Pasta with Kale and Sausage is a casserole  that’s made with pasta, sausage, kale, and sun-dried tomatoes in a creamy white sauce.  It’s a deliciously healthy comfort food with gluten-free and vegetarian options.



  • 4-ounces  pork sausage or turkey sausage link with casing removed
  • 1 tablespoon olive oil
  • 2 cloves chopped garlic
  • 1/4 cup diced onion
  • 8 ounces of uncooked penne or ziti pasta
  • 2 cups packed shredded kale
  • 1/2 cup chopped sun-dried tomatoes
  • 1 tablespoon whole wheat flour or arrowroot for gluten-free
  • 1 tablespoon organic butter (olive oil can be substituted)
  • 1cup  milk
  • 1/2 cup grated Parmesan cheese or combination of 1/4 cup Parmesan and 1/4 cup mozzarella
  • 1/8 teaspoon nutmeg


  1. pre-heat the oven to 350
  2. 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.
  3. once the pasta is cooked, drain it and rinse it in cold water, add it to the mixing bowl with the kale and sun-dried tomatoes
  4. 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.
  5. once the sausage is cooked through, drain off the excess fat and place it into the bowl with the pasta and kale.
  6. 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.
  7. turn the heat to low and gradually stir in the milk  stirring until the mixture starts to thicken 
  8. add the cheese and stir until all is melted and add the nutmeg
  9. pour the sauce over the pasta mixture in the bowl and mix well
  10. add the pasta mixture to a 9X13 casserole dish
  11. sprinkle with a little bit of cheese if desired cover and bake at 350 for 30 minutes




  • leave out the sausage and add two chopped and sauteed portobello mushroom caps


  • Use gluten-free pasta such as pasta made with quinoa or chick peas
  • Replace flour in sauce with the same amount of arrow-root to thicken the sauce

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates

  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian

Keywords: Pasta, casserole, baked pasta, dinner