Sausage & Kale Pasta Bake
This is a great recipe to turn to if you want to exposure your little ones to more kale (or any green for that matter!) The kale is very finely diced so it blends in well with the rest of the ingredients. This meal is full of high quality plant and animal protein and is a fun and cozy meal for a wet and dreary spring or fall evening.
Not only is this recipe easy to prepare, but both of my girls gobbled this up. You can definitely use this recipe as a guide and use whatever meat or veggie you have on hand. It’s a forgiving recipe!
Happy cooking everyone!
Sausage & Kale Pasta Bake
PREP TIME: 15 minutes COOK TIME: 20 minutes SERVES: 6
Pesto:
8 ounces of chickpea pasta noodles (or any type of pasta)
1 pound spicy Italian sausage
3 Tablespoons tomato paste
1 bunch of kale, very finely chopped (tough stems removed) about 3 cups worth
1/2 cup chicken bone broth
1/2 cup heavy cream
1/2 cup grated mozzarella cheese
Preparation
Preheat the oven to 350F.
Cook the pasta according to package directions, but taking 1 minute off cooking time for al dente. Drain and set aside.
Heat a large cast iron skillet over medium high heat. Add the sausage and use a wooden spoon to break up the meat a bit. Cook until it's no longer pink and slightly browned. Add the tomatoes paste and stir to coat the meat in the mixture. Toss in the kale and cook for 1 minute, stirring often. Add the chicken stock and cream and season with salt and pepper. Bring to a low simmer. Add the reserved pasta and stir everything until well combined. Remove from the heat, add the cheese and place the pan in the oven (or add mixture to a baking dish). Cook for about 12-14 minutes or until the mixture is bubbling and the cheese is melted.
Serve warm!
