Deep Stir: Sausage and Kale Pasta Bake

The cold weather continues in Brooklyn, encouraging me to turn on my oven for a little extra homey warmth.  Using hot Italian sausage spices up the entire dish, and the just-wilted kale is a fresh offset to the rich ricotta cheese.  I also increased the recommended amount of diced tomatoes from the original Food Republic recipe because I can never have enough tomatoes.

Sausage and Kale Pasta Bake (adapted from Food Republic)

Serves 6+

3/4 pound hot Italian sausage, removed from casing
2 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves of garlic, finely chopped
1 bunch kale, chopped
3 14-ounce cans diced tomatoes
1 pound of short cut pasta (I used Barilla Plus penne)
1 15-ounce container ricotta cheese
1/2 cup grated parmesan
8 ounces shredded mozzarella
  1. Preheat oven to 375F.
  2. Remove hot Italian sausage from casings.  Brown over medium-high heat in a large pot in 2 tablespoons of olive oil.  Once cooked, remove from pot and set aside.
  3. Cook the onions and garlic in the same pan, using the oil from the sausage, for about 3-5 minutes until tender.
  4. Add the tomatoes with juice and top with chopped kale and cover.  Cook until the kale is wilted, about 10 minutes, then remove from heat.
  5. Meanwhile, bring a large pot of water to a boil.  Add salt and pasta, and cook until just shy of al dente. Strain and return to the pasta pot.
  6. In the pasta pot, add the ricotta, half the parmesan, half the mozzarella, cooked sausage, and the kale-tomato sauce.
  7. Combine thoroughly and pour the entire mixture into a large baking dish.
  8. Top with mozzarella and parmesan, and bake uncovered until the top is crisp and sauce is bubbling, approximately 30-40 minutes.

More Deep Stirs:

Butternut Squash Risotto with Balsamic Roasted Vegetables
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2 thoughts on “Deep Stir: Sausage and Kale Pasta Bake

  1. So good! Definitely going into my regular rotation! Even J has asked for it again – which is a first… And he doesn’t even like kale.

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