Baked Pasta with Kale

By á-3286

Calories: 515
Fat: 20 g
Protein: 30 g
Carb: 50 g
Fiber: 7 g

Ingredients

• 1 lb whole wheat penne pasta
• 1 medium bunch kale (about 1 lb), cut into 2 in pieces
• 3 Tbsp olive oil
• 1 20 oz pkg turkey Italian sausage
• 1 onion, chopped
• salt and ground black pepper
• 2 garlic cloves, chopped
• 1 Tbsp all purpose flour
• 1 cup milk
• 1/2 tsp crushed red pepper flakes
• 1 14.5 oz can diced tomatoes, drained
• 1 cup part-skim ricotta cheese
• 4 oz part skim mozzarella, shredded (1 cup), 2 oz mozzarella on side

Preparation

Step 1

1. Heat oven to 350 F. Cook pasta, adding kale during the last 3 mins of cooking. Drain pasta and kale and return it to the pot.
2. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up with a spoon, 5 to 6 mins; transfer to a bowl.
3. Add onino and remaining 2 Tbsp oil to skillet, season with salt and ground black pepper and cook, covered, stirring occasionally, until tender, 6 to 8 mins. Stir in garlic and cook for 1 min.
4. Sprinkle flour over onion mixture and cook, stirring, 1 min. Stirring constantly, gradually add milk. Simmer, stirring occasionally, until slightly thickened, 2 to 3 mins; stir in crushed red pepper.
5. Add sauce to pasta and kale and toss to coat. Add sausage, tomatoes, ricotta and mozzarella and toss to combine. Transfer pasta mixture to a 3 qt or 9 X 13 in casserole dish. Sprinkle with 2 oz mozzarella and bake until heated through and golden brown, 20 to 25 mins.