Try this Pasta Bake recipe, or contribute your own.
Suggest a better description1. Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. Mince or grate garlic. Remove large ribs and stems from kale and discard. Coarsely chop leaves. Strip leaves from thyme; discard stems. Remove sausage from casing.
2. Heat 2 TBSP olive oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add onion and cook until softened, 3-5 minutes. Toss in garlic and 2 tsp Tuscan heat spice (we sent more). Cook until fragrant, about 1 minute.
3. Add sausage to pan, breaking up meat into pieces. Cook until lightly browned, 4-5 minutes.
4. Once water is boiling, add penne to pot. After 7-8 minutes, add kale to pot. Cook until kale is softened and penne is al dente, 2-3 minutes more. Drain.
5. Meanwhile, stir diced tomatoes and thyme into pan with sausage mixture. Season with salt and pepper. Reduce heat to low and simmer until pasta is ready. Stir penne and kale into pan after you've drained both. Season with salt and pepper. TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.
6. Sprinkle penne mixture with mozzarella and Parmesan. Bake in oven until cheese is melted and bubbly, about 5 minutes, then divide between plates and serve.
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Serving Size: 1 (1961g) | ||
Recipe Makes: Servings | ||
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Calories: 2969 | ||
Calories from Fat: 1416 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 157.3g | 210 % | |
Saturated Fat 49.8g | 249 % | |
Monounsaturated Fat 67.6g | ||
Polyunsanturated Fat 23.7g | ||
Cholesterol 626.8mg | 193 % | |
Sodium 3669.5mg | 127 % | |
Potassium 4909.2mg | 129 % | |
Total Carbohydrate 256.4g | 75 % | |
Dietary Fiber 18.1g | 72 % | |
Sugars, other 238.3g | ||
Protein 136.7g | 195 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2969
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