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Baked Rigatoni with Kale & Sausage

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Baked Rigatoni with Kale & Sausage
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Baked Rigatoni with Kale & Sausage

Added by: on Nov 1st, 2015
The weather has cooled off some and I'm ready for some Fall-ish casseroles. The kale is plentiful at my local market and I had 1 bunch of curly and 1 bunch of Lacianto so I used them both. You can use whatever type you have and even substitute chard or spinach. As always use whatever pasta .. more >
Rating:
0
Prep Time:
20 min
Cook Time:
30 min
Ready In:
50 min

Servings

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Original Recipe Yield: 6-8 servings
 

Ingredients:

  • 1/4 cup water
  • 4 Field Roast Italian sausages, sliced
  • 2 bunches kale, (see above) ribs removed and leaves chopped
  • 1 pound rigatoni (see above)
  • 2 tablespoons vegan margarine
  • 3 large cloves garlic, finely chopped
  • 1/3 cup all-purpose flour
  • 4 cups vegan milk
  • 4 ounces Daiya Jalapeno Havarti block cheese, grated
  • 1/2 cup packed sliced sun-dried tomatoes (not packed in liquid)
  • 1/4 tsp sea salt
  • Fresh ground black pepper, to taste
  • 1/4 cup nutritional yeast (to sprinkle on top)
Nutrition Facts
Baked Rigatoni with Kale & Sausage

Servings Per Recipe: 6

Amount Per Serving

Calories: 690

  • Total Fat: 48.7 g
  •     Saturated Fat: 21.6 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 125.9 mg
  • Sodium: 1502 mg
  • Total Carbs: 29.8 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 2.8 g
  • Protein: 33.5 g
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Directions:

1

Fill a large saucepan with water and bring to a boil. To boiling water, add kale and cook until just tender, 1 to 2 minutes. With a slotted spoon, transfer kale to a colander and set aside to drain.

2

Using the same water you cooked the kale in cook pasta according to package directions. Set aside.

3

Cook sausage until brown, breaking it up some as it cooks; set aside.

4

Preheat oven to 350°F. In the same skillet you cooked the sausage in, melt butter on medium-low. Add garlic and cook, stirring frequently, for 1 minute, until fragrant. Gradually whisk in flour and cook, whisking constantly, for 2 minutes. Slowly whisk in 1 cup milk. Increase heat to medium-high and simmer, whisking frequently, until slightly thickened, 2 to 3 minutes.

5

Slowly whisk in remaining 3 cups milk. Bring to a simmer and cook, whisking frequently, for 5 minutes. Reduce heat to low, add cheese and whisk until melted and mixture thickens, 1 to 2 minutes. Turn off heat.

6

Using the pot that cooked the kale and pasta, dump in all of the ingredients. Add salt and pepper, stir to combine.

7

Transfer to a 9 x 13-inch baking dish.

8

Top with nutritional yeast.

9

Bake until cheese melts and sauce bubbles, 20 to 30 minutes. Let rest for 10 minutes before serving.

10

Enjoy with a side salad, bread and glass of vino.

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