As Seen on TV: Baked Penne Pasta with Italian Sausage and Kale
Baked Penne Dinner Casserole with Sausage and Kale
What You’ll Need:
1 (12 ounce) package of penne pasta (I used a chickpea based Penne pasta to keep this dish gluten-free, called Banza)
16 oz. mild Italian sausage
1 large head of Italian kale (also called Tuscan kale or Tuscan cabbage), chopped or torn into small pieces (minus the kale ‘rib’)
1 small yellow onion, chopped
½ cup white wine for cooking
1-2 tbsp. extra virgin olive oil
1 (25 ounce jar) of pasta sauce (I used Italian Herb)
½ tsp. onion powder
½ tsp. garlic powder
1 tsp. basil
½ tsp. oregano
1 (14.5 ounce can) of petite diced tomatoes with garlic
4 ounces of fresh mozzarella (I used mozzarella balls, torn in half)
1/2 cup freshly grated parmesan cheese
Preheat the oven to 350-degrees F.
Meanwhile, boil water and add in penne pasta. Cook until al dente, adding salt and stirring regularly so they do not stick to the bottom. Drain and set aside.
In a large sautéing pan, drizzle EVOO and add in onion, sausage and herbs (basil, garlic powder, onion powder, salt, and pepper). Cook the sausage.
Add in pasta sauce and diced tomatoes and turn heat down. Then add in kale and cook another 3ish, until kale is softened but not wilted.
Spray a large 9x13 casserole dish with nonstick spray. Add the penne pasta to the bottom. Pour the pasta sauce mixture atop. Place mozzarella across the top of the pasta dish. Sprinkle with parmesan. If you’d like, top with bits of fresh basil.
Bake for 10-15 minutes, until cheese has melted. Serve and enjoy!