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Fry season is finally here, y’all! The cool weather brings with it the desire to eat nothing but macaroni and cheese, baked potato dishes, lasagna and more, and Katie Lee Biegel has a casserole meal you’ll want to add to your fall and winter meals ASAP. It’s a creamy, cheesy, kale and sausage pasta bake that is super savory and the hidden veggies will fool even the pickiest eaters.
“Creamy kale and sausage pasta bake,” Biegel wrote in a recent caption. “Be careful, because this is the kind of dish you can’t stop eating.”
To make Biegel’s pasta bake, boil a package of your favorite pasta shape until it takes about three minutes to cook through. Biegel likes to use rigatoni for this dish, but elbows, ziti or cavatappi would also work well. While the pasta is cooking, soften a diced yellow onion in some hot olive oil. When the onion starts to brown, add minced garlic and red pepper flakes.
Add the sausage to your pan and crumble it into small pieces with your wooden spoon. Cook it until it is brown and then deglaze your pan with a little pasta water.
Finally, stir in some whipped cream and add your kale. Cover the pan so that the kale shrinks and cooks and the whipped cream thickens. Then, once the heat has been turned off, add the ricotta and mozzarella and stir in the slightly undercooked pasta. Season to taste before putting everything in an oven dish and sprinkling the top with Parmesan cheese.
Roast the pasta pan until it’s golden brown on top and then you’re ready to enjoy it! Grab the whole recipe here to add it to your fall and winter menu. It’s comfort food at its finest and one of the best stews you eat this season!
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