Baked Penne with Sausage and Kale – Casserole Queens

[ad_1]

[ad_2]

Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
The Queens and guest Kate Merker of Women’s Day whip up a lovely baked penne casserole with sausage and kale that’s full of flavor and easy to prepare!

Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you’re grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
http://bit.ly/PsJ96O

Click here for more Hungry How-To videos: http://bit.ly/HungryHow-To

Follow on Twitter! https://Twitter.com/HungryYouTube
And like us on Facebook! http://Facebook.com/HungryYouTube

Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH

Casserole Queens’ website: http://www.casserolequeens.com/
****************

Baked Penne with Sausage and Kale

1 20-ounce package Italian turkey sausage, casings removed
3 tablespoons olive oil, divided
1 pound whole wheat penne
1 yellow onion, chopped
2 garlic cloves, minced
Salt and pepper, to taste
1 tablespoon all-purpose flour
1 cup 1% milk
1 pound dinosaur kale, stems discarded and leaves chopped
1 cup part-skim ricotta cheese
1 14.5-ounce can diced tomatoes, drained
1/2 teaspoon crushed red pepper
4 ounces part-skim mozzarella, shredded
2 ounces Parmesan cheese, grated

1.Preheat oven to 350F. Bring a pot of salted water to a boil.
2.In a large sauté pan heat 1 tablespoon of olive oil. Add Italian turkey sausage, break up into large chunks with a spoon, and cook until browned. Remove to a plate and reserve sauté pan.
3.While the sausage is browning cook the pasta till al dente. Drain pasta without discarding the pasta water and bring back to a boil.
4. To the reserved sauté pan add the additional 2 tablespoons of olive oil, onion, garlic, salt and pepper, cook until tender. Stir in the flour until a smooth paste forms. Whisk in milk and simmer until the mixture thickens.
5.While the sauce is thickening add the kale to the boiling water and cook until tender 3-4 minutes. Drain and reserve.
6.Once the sauce has thickened stir in the ricotta cheese, diced tomatoes and crushed red pepper. Season to taste.
7.To the sauce add the mozzarella, pasta, kale, and sausage and mix to combine. Pour into a 9×13-inch baking dish, top with Parmesan cheese and bake in the oven for 20-25 minutes.

Serves 6-8

source

Scroll to Top