Ricotta-Pesto Pasta with Sausage and Kale

Italian sausage and kale are tossed with rigatoni and baked in a cheesy ricotta-pesto sauce in this baked pasta casserole the whole family will enjoy.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 521 Calories

Ingredients

• salt and ground black pepper to taste
• 1 (16 ounce) package rigatoni pasta
• 1 medium onion, diced
• cooking spray
• 1 pound bulk Italian sausage
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 (16 ounce) container ricotta cheese
• 1 (8 ounce) package shredded mozzarella, divided
• 6 large cloves garlic, minced
• 1 (6 ounce) jar pesto, or more to taste
• 0.25 teaspoon freshly grated nutmeg
• 0.5 cup dry white wine
• 0.25 teaspoon red pepper flakes, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

Step 2

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.

Step 3

While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.

Step 4

Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.

Step 5

Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.

Step 6

Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.