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)
- Preheat oven to 375F.
- 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.
- Cook the onions and garlic in the same pan, using the oil from the sausage, for about 3-5 minutes until tender.
- 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.
- 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.
- In the pasta pot, add the ricotta, half the parmesan, half the mozzarella, cooked sausage, and the kale-tomato sauce.
- Combine thoroughly and pour the entire mixture into a large baking dish.
- Top with mozzarella and parmesan, and bake uncovered until the top is crisp and sauce is bubbling, approximately 30-40 minutes.
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