Name: Ricotta-Pesto Pasta with Sausage and Kale
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Cooking spray -; Rigatoni pasta - 1 (16 ounce) package; Bulk Italian sausage - 1 pound; Onion, diced - 1 medium; Garlic, minced - 6 large cloves; Kale, stems removed and leaves coarsely chopped - 1 bunch; Freshly grated nutmeg - ¼ teaspoon; Red pepper flakes, or more to taste - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Dry white wine - ½ cup; Ricotta cheese - 1 (16 ounce) container; Pesto, or more to taste - 1 (6 ounce) jar; Shredded mozzarella, divided - 1 (8 ounce) package

Ricotta-Pesto Pasta with Sausage and Kale

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Ricotta-Pesto Pasta with Sausage and Kale

1. Cooking spray -

2. Rigatoni pasta - 1 (16 ounce) package

3. Bulk Italian sausage - 1 pound

4. Onion, diced - 1 medium

5. Garlic, minced - 6 large cloves

6. Kale, stems removed and leaves coarsely chopped - 1 bunch

7. Freshly grated nutmeg - ¼ teaspoon

8. Red pepper flakes, or more to taste - ¼ teaspoon

9. Salt and ground black pepper to taste - ¼ teaspoon

10. Dry white wine - ½ cup

11. Ricotta cheese - 1 (16 ounce) container

12. Pesto, or more to taste - 1 (6 ounce) jar

13. Shredded mozzarella, divided - 1 (8 ounce) package

How to cook deliciously - Ricotta-Pesto Pasta with Sausage and Kale

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

2. Stage

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.

3. Stage

While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.

4. Stage

Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.

5. Stage

Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.

6. Stage

Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.