Weeknight • Pasta
Hearty Sausage and Kale Pasta Bake
A comforting pasta bake featuring savory sausage, nutritious kale, and a creamy tomato sauce, all topped with melty cheese.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 6
- Level
- Weeknight
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Sometimes you just need a big, cozy hug in a casserole dish, and this pasta bake delivers! It’s brimming with flavor from hearty sausage, packed with goodness from vibrant kale, and all tied together with a rich, craveable sauce. Perfect for a family dinner or meal prep, it's a dish that truly hits the spot.
Ingredients
Yield: 6 servings
Main
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (15 oz) can crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 5 oz fresh kale, tough stems removed, roughly chopped
- 12 oz short pasta (such as penne or rotini), cooked al dente
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Preparation
Step 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat.
Step 3
Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
Step 4
Pour in crushed tomatoes and chicken broth. Bring to a simmer, then stir in heavy cream. Reduce heat and gently simmer for 5-7 minutes to allow flavors to meld.
Step 5
Stir in the chopped kale and cook until wilted, about 2-3 minutes. Remove from heat and stir in the cooked pasta. Season with salt and black pepper to taste.
Step 6
Transfer the pasta mixture to the prepared baking dish. Sprinkle evenly with mozzarella and Parmesan cheeses.
Step 7
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot. Let stand for 5 minutes before serving.
Tips
- No kale? Fresh spinach or Swiss chard would also work wonderfully. Add it in step 5 as directed.
- Make ahead: Assemble the bake (without baking) and cover tightly. Refrigerate for up to 2 days, then bake as directed, adding about 10-15 minutes to the baking time.
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