Pasta with Kale

By mhyde

Ingredients

• 1 pound(s) whole-wheat penne or other short pasta
• 1 medium bunch kale, leaves cut into 2-inch pieces
• 3 tablespoon(s) olive oil
• 1 package(s) (20-ounce) turkey Italian sausage, casings removed
• 1 onion, chopped
• Kosher salt
• Pepper
• 2 clove(s) (large) garlic, finely chopped
• 1 tablespoon(s) all-purpose flour
• 1 cup(s) 1-percent milk
• 0.50 teaspoon(s) crushed red pepper flakes
• 1 can(s) (14 1/2-ounce) diced tomatoes, drained
• 1 cup(s) part-skim ricotta cheese
• 4 ounce(s) (1 cup) part-skim mozzarella, shredded
• 2 ounce(s) (1/2 cup) Parmesan, grated

Preparation

Step 1

1. Heat oven to 350 degrees F. 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 tablespoon 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 tablespoons oil to the skillet, season with 1/2 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.
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 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 9- by 13-inch casserole dish. Sprinkle with the Parmesan and bake until heated through and golden brown, 20 to 25 minutes.