Creamy Baked Pasta With Kale and Parmesan

pasta-kale-parmesan
Photo by Johnny Miller
Creamy Baked Pasta With Kale and Parmesan 4.2 30 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 849 calories
    • Fat 42 g (19 g saturated fat)
    • Cholesterol 106 mg
    • Sodium 1,446 mg
    • Protein 40 g
    • Carbohydrate 81 g
    • Sugar 6 g
    • Fiber 7 g
    • Iron 6 mg
    • Calcium 628 mg

Heat oven to 450° F. Cook the pasta for 3 minutes less than the package directions specify. Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it into large pieces, until browned, 4 to 5 minutes. Add the kale and cook, tossing, until wilted, 1 to 2 minutes. Add the kale mixture, tomatoes (and their juices), cream, Asiago, Parmesan, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot with the pasta. Stir to combine. Transfer to an 8-inch square or another 2-quart baking dish.

Bake until the liquid is bubbling vigorously and the top is browned, 15 to 18 minutes. Let sit for 5 minutes. Serve topped with additional Parmesan.

Ingredients

  1. Check 3/4 pound pasta shells or another short pasta
  2. Check 2 tablespoons olive oil
  3. Check 1/2 pound sweet Italian sausage, casings removed
  4. Check 1 bunch kale, stems discarded and leaves torn
  5. Check 1 14.5-ounce can diced tomatoes
  6. Check 2/3 cup heavy cream
  7. Check 4 ounces Asiago or fontina, grated (1 cup)
  8. Check 2 ounces Parmesan, grated (1/2 cup), plus more for serving
  9. Check Kosher salt and black pepper

Directions

  1. Heat oven to 450° F. Cook the pasta for 3 minutes less than the package directions specify. Drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it into large pieces, until browned, 4 to 5 minutes. Add the kale and cook, tossing, until wilted, 1 to 2 minutes. Add the kale mixture, tomatoes (and their juices), cream, Asiago, Parmesan, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot with the pasta. Stir to combine. Transfer to an 8-inch square or another 2-quart baking dish.
  3. Bake until the liquid is bubbling vigorously and the top is browned, 15 to 18 minutes. Let sit for 5 minutes. Serve topped with additional Parmesan.