Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 905kcal 45%
Fat 47g 72%
Saturated Fat 19g 95%
Carbohydrates 75g 25%
Fiber 7g 28%
Sugar 10g 20%
Protein 43g 86%
Cholesterol 145mg 48%
Sodium 1,050mg 43%

Percent Daily Values are based on a 2,000 calorie diet.

@wraywrancher

Baked Rigatoni With Sausage, Butternut Squash And Kale

Name: Baked Rigatoni With Sausage, Butternut Squash And Kale
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 8
Ingredients: 1½ pounds butternut squash (2 medium), peeled and cut into 2-inch chunks; Or substitute 2 cans white beans; 1 tablespoon olive oil; 6 to 8 sprigs fresh thyme; ½ teaspoon salt, divided; Coarsely ground black pepper; 1 pound bulk Italian sweet sausage; 1 bunch of kale, washed, tough stems removed and roughly chopped; 6 garlic cloves, chopped; 8 ounces uncooked rigatoni; 2 cups half-and-half; 1½ cups low-sodium chicken broth; 1½ cups finely grated Pecorino Romano cheese; ½ cup breadcrumbs; Additional cheese for topping (grated Pecorino Romano or mozzarella)

Prep 25m

Cook 1h 10m

Total 1h 35m

(0)

Pasta

Ingredients

8 servings

Scale

Convert

1½ pounds butternut squash (2 medium), peeled and cut into 2-inch chunks

Or substitute 2 cans white beans

1 tablespoon olive oil

6 to 8 sprigs fresh thyme

½ teaspoon salt, divided

Coarsely ground black pepper

1 pound bulk Italian sweet sausage

1 bunch of kale, washed, tough stems removed and roughly chopped

6 garlic cloves, chopped

8 ounces uncooked rigatoni

2 cups half-and-half

1½ cups low-sodium chicken broth

1½ cups finely grated Pecorino Romano cheese

½ cup breadcrumbs

Additional cheese for topping (grated Pecorino Romano or mozzarella)

Steps

Preheat oven to 400°F. Bring a large pot of water to a boil. Lightly oil a 13 x 9-inch baking dish.

Toss together squash if using, olive oil, thyme, ¼ teaspoon salt, and pepper on a large baking sheet. Roast for 20 to 25 minutes, until squash is tender, but not mushy. Discard thyme.

Place sausage in a large Dutch oven; cook over medium-high heat, stirring frequently to break up sausage, until meat is no longer pink. Remove sausage and drain most of the oil. Return pan to stove; lower heat to medium. Add kale and garlic; sauté until kale is wilted, 3 to 5 minutes. Add ¼ teaspoon salt and pepper. Turn off heat and return sausage to pan. Add squash or beans

Reduce oven temperature to 375°F.

Cook pasta in boiling water, 2 minutes less than package directions. Drain well. Toss with sausage mixture. Add half-and-half, chicken broth, and half the cheese. Gently toss. Transfer to baking pan. Top with breadcrumbs and remaining cheese. (If making in advance, allow mixture to come to room temperature, cover with plastic wrap, and place in refrigerator.)

Bake for 25 minutes, until thoroughly heated and crusty on top. Serve with additional cheese.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 905kcal 45%
Fat 47g 72%
Saturated Fat 19g 95%
Carbohydrates 75g 25%
Fiber 7g 28%
Sugar 10g 20%
Protein 43g 86%
Cholesterol 145mg 48%
Sodium 1,050mg 43%

Percent Daily Values are based on a 2,000 calorie diet.

Nutrition Facts

Baked Rigatoni With Sausage, Butternut Squash And Kale

Ingredients

Steps

Nutrition Facts

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