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–+ servings
The finished baked casserole

Baked Pasta with Kale and Sausage

Creamy kale and sausage pasta bake is pure comfort food that can be ready in less than an hour!
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Click on serving size to scale this recipe

Course: Dinner Recipes
Cuisine: Italian
Keyword: sausage kale pasta bake
Servings: 6 People
Calories: 399kcal
Author: Anne

Equipment

Scale this Recipe 6 People

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
US Customary - Metric

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, 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.
  • 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

Variations 

 Vegetarian

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

Gluten-Free

  • Use gluten-free pasta such as pasta made with quinoa or chickpeas
  • Replace flour in the sauce with the same amount of arrowroot to thicken the sauce
 

Nutrition

Serving: 1 | Calories: 399kcal | Carbohydrates: 40g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 494mg | Potassium: 616mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2511IU | Vitamin C: 26mg | Calcium: 221mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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