Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 1 lb. whole- wheat penne or other short pasta
• 1 medium bunch kale (about 1 lb.), stems discarded and leaves cut into 2-inch pieces
• 3 Tbsp. olive oil
• 1 20 oz. pkg. turkey Italian sausage, casings removed
• 1 onion, chopped
• kosher salt and pepper
• 2 large cloves garlic, finely chopped
• 1 Tbsp. all-purpose flour
• 1 cup 1% milk
• 1/2 tsp. crushed red pepper flakes
• 1 14.5 oz. can diced tomatoes, drained
• 1 cup part-skin ricotta cheese
• 4 oz. part-skin mozzarella, shredded (1 cup)
• 2 oz. Parmesan, grated (1/2 cup)

Directions

1. Heat oven to 350 degrees. 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.

2. Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over 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.

3. Add the onion and remaining 2 Tbsp. oil to the skillet, season with 1/32 tsp. each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.

4. 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.

5. Add the sauce to the pasta and akel and toss to coat. Add the sausage, tomatoes, ricotta and mozzarella and toss to combine. Transfer the pasta mixture to a 3-quart or 9 × 13-inch casserole dish. Sprinkle with the Parmesan and bake until heated through and golden brown, 20 to 25 minutes.

Email to a friend | Print this recipe | Back