Baked Pasta with Kale and Sausage
Prep time
Cook time
Total time
A comforting pasta casserole that's filled with vegetables
Serves: 4
  • 1 - 4-ounce organic turkey sausage link with casing removed
  • ½ tablespoon olive oil
  • 2 cloves chopped garlic
  • ¼ cup diced onion
  • 1½ cups cooked whole wheat or gluten-free shell pasta
  • 2 cups packed shredded kale
  • ½ cup chopped sun-dried tomatoes
  • 1 tablespoon whole wheat flour or arrowroot for gluten-free
  • 1 tablespoon organic butter or olive oil
  • ¾ cup organic milk
  • ½ cup grated Parmesan cheese or combination of ¼ cup Parmesan and ¼ cup mozzarella
  • ⅛ teaspoon nutmeg
  1. pre-heat oven to 350
  2. cook the sausage in a skillet over medium heat
  3. once cooked drain excess fat if any and remove from pan-place in an ovenproof casserole along with the cooked pasta, shredded kale, and sun-dried tomatoes
  4. add olive oil and brown the garlic and onion
  5. stir in the flour and butter or olive oil until it forms a paste
  6. turn heat to low and gradually stir in the milk constantly stirring until the milk thickens
  7. add the cheese and stir until all is melted
  8. pour the sauce over pasta mixture and mix well
  9. sprinkle with a little bit of cheese if desired cover and bake at 350 for 30 minutes
Nutrition Information
Serving size: 1 cup Calories: 432 Fat: 14.6g Saturated fat: 6.7g Carbohydrates: 58 Sugar: 5.6g Sodium: 451.2mg Fiber: 10.3 Protein: 22.3 Cholesterol: 47.1
Recipe by Simple And Savory at