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)

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Ingredients

(Servings: 8)

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

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.

Baked Rigatoni With Sausage, Butternut Squash And Kale

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts