PASTA KALE SAUSAGE CASSEROLE
3 carrots peeled and cut into thin slices, or butternut squash cubes
1 tablespoon olive oil
6 to 8 sprigs fresh thyme (didn’t use)
2 large onions
½ teaspoon sale, divided
Coarsely ground black pepper
1 pound Italian sweet sausage, removed from casings
1 bunch of kale, washed, tough stems removed and roughly chopped
6 garlic loves, chopped
8 ounces uncooked rigatoni I used whole wheat pasta
2 cups canned milk
½ cup low sodium chicken broth
1 ½ cups finely grated Pecorino Romano cheese
½ cup breadcrumbs
Additional cheese fro topping (grated Pecorino Romano or Mozzarella)
1. Preheat over to 400F. Bring a large pot of water to boil. Lightly oil a 13x9-inch baking dish.
2. Toss together butternut squash cubes or carrots in olive oil, thyme, 1/4teaspoon salt and pepper in a pan with very little water and cook, do NOT drain.
3. Cook sausage and onions; over medium-high heat, stirring frequently to break up sausage, until meat is no longer pink. Remove sausage and drain most of fat. Return pan to the stove; lower heat to medium. Add kale and garlic; sauté until kale is wilted, 3 to 5 minutes. Add ¼ teaspoon salt and pepper. Turn off heat and return sausage to pan.
4. Reduce over temperature to 375 degrees.
5. Cook pasta in boiling water, 2 minutes less than package directions. Drain well. Toss with sausage mixture. Add canned milk, chicken broth and half the cheese. Gently toss. Transfer to baking pan, top with breadcrumbs and remaining cheese. (If making in advance and allow mixture to come to room temperature, cover with plastic wrap and place in refrigerator.) I added more chicken broth before heating as it looked dry.
6. Bake 25 minutes, until thoroughly heated and crusty on top. Serve with additional cheese. Serves 8.
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