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Recipe Categories : Main Dish : Baked Pasta with Kale

From Woman’s Day
Serves 6
1 pound whole wheat penne pasta or other short pasta
1 medium bunch kale (about 1 pound), stems discarded and leaves cut into 2-inch pieces
3 tablespoons olive oil
1 20-oz. Package turkey Italian sausage, casings removed
1 onion,chopped
Kosher salt and pepper
2 large cloves garlic, finely chopped
1 tablespoons all-purpose flour
1 cup 1% milk
½ teaspoon crushed red pepper flakes
1 14/5 oz. Can diced tomatoes, drained
1 cup part-skim ricotta cheese
4 oz. part-skim mozzarella, shredded
(1 cup) 2 oz. Parmesan, grated (1/2 cup)

Heat oven to 350 degrees Farhenheit. Cook the pasta according to package directions, adding the kale during the last 3 minutes of cooking. Drain the pasta and kale and return it to the pot. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over the medium heat. Add the sausage and cook, breaking it up with a spoon, until beginning to brown, 5 to 6 minutes; transfer to a bowl. Add the onion and remaining 2 tablespoons oil to the skillet, season with ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute. Stirring constantly, gradually add the milk. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes; stir in the crushed red pepper. Add the sauce to the pasta and kale and toss to coat. Add the sausage, tomatoes, ricotta and mozzarella and toss to combine. Transfer the pasta mixture to a 3-quart or 9x13 inch casserole dish. Sprinkle with the Parmesan and bake until heated through and golden brown, 20 to 25 minutes. This recipe provided by Covered Bridge Gardens For more recipes, go to

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