Baked Rigatoni with Sausage, Butternut Squash and Kale

(from awakeforevermore’s recipe box)

Source: BHG Magazine

Serves 8 people

Categories: Main Dishes

Ingredients

  • 1 1/2 lb butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 6-8 sprigs fresh thyme
  • salt and pepper
  • 1 lb Italian sweet sausage, removed from casings
  • 1 tsp fennel seeds
  • 1 bunch of kale, washed, tough stems removed
  • 6 garlic cloves, minced
  • 8 oz uncooked rigatoni
  • 2 cups cream
  • 1/2 cup chicken broth
  • 1 1/2 cups finely grated cheese
  • 1/2 cup breadcrumbs

Directions

  1. Preheat oven to 375* Bring a large pot of water to a boil. Lightly oil a 9×13 baking dish.

  2. Toss together sqash, olive oil, thyme, salt and pepper in a large baking dish. Roast 20-25 minutes, until squash is tender but not mushy. Discard thyme.

  3. Place sausage and fennel seeds in a large pan; cook over medium high heat, stirring frequently to break up sausage, until meat is no longer pink. Add kale and garlic, saute until kale is wilted. Turn off heat and return sausage to pan.

  4. Cook pasta in boiling water, 2 minutes less than package directions. Drain well. Toss with sausage mixture. Add cream, chicken broth and half the cheese. Transfer to baking pan, top with breadcrumbs and cheese. Bake 25 minutes, until thoroughly heated and crusty on top.

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