Sausage and Kale Rigatoni Bake

• 12 oz rigatoni pasta
• 1 lb Italian sausage (sweet or hot)
• 4 cups kale, stems removed and chopped
• 1 can (28 oz) crushed tomatoes
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
4. 4 Add sausage to the skillet, breaking it into pieces. Cook until browned and cooked through.
5. 5 Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes.
6. 6 Add kale to the skillet and cook until wilted.
7. 7 Combine cooked rigatoni with the sausage and kale mixture in a baking dish.
8. 8 Top with mozzarella and Parmesan cheeses.
9. 9 Bake for 20-25 minutes, or until the cheese is bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Oven

Variations

• Add diced bell peppers or mushrooms for extra veggies.
• Use spinach instead of kale for a milder flavor.

Substitutions

• Substitute ground beef for sausage if preferred.
• Use penne or fusilli pasta if rigatoni is unavailable.

Pairings

• Red wine, like a Chianti or Sangiovese.
• A crisp white wine, such as Pinot Grigio.

Nutrition

Tips

• Use turkey sausage for a leaner option.
• For extra flavor, toast the breadcrumbs and sprinkle on top before baking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a hearty meal.

FAQ