Thursday, October 29, 2015

Baked Rigatoni with Kale & Sausage

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 shape you have on hand but one with nice ridges helps hold the sauce on the noodle.

  • 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 packed cup 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)

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. 

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

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

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. 

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.

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

Transfer to a 9 x 13-inch baking dish.

Top with nutritional yeast. 

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

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


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