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Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 20 mins
My family loves a cheesy baked pasta!
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Ingredients
- 1 (7-oz.) jar oil-packed sun-dried tomatoes, drained and sliced, 2 tbsp. oil reserved
- Kosher salt, to taste
- 1 lb. rigatoni
- 1 lb. Italian sausage, casings removed
- 2 garlic cloves, chopped
- 1/2 tsp. red pepper flakes
- 3 Tbsp. all-purpose flour
- 3 cups whole milk
- 1 cup plus 2 tbsp. grated parmesan cheese
- 1 small bunch kale, stems removed and leaves roughly chopped
- Black pepper, to taste
- 1 cup grated mozzarella cheese (about 4 ounces)
Directions
- Step 1Preheat the oven to 350ºF. Grease a 9-by-13-inch baking dish with 1 tablespoon of the sun-dried tomato oil. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directs. Reserve 1 cup cooking water, then drain.
- Step 2Heat the remaining 1 tablespoon of sun-dried tomato oil in the pasta pot over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until golden brown, 6 to 8 minutes. Add the garlic and red pepper flakes and cook for 1 minute.
- Step 3Add the flour to the pot and cook, stirring, until incorporated, about 30 seconds. Add the milk, reduce the heat to medium low and cook, stirring, until the mixture simmers and begins to thicken, about 4 minutes. Stir in 1 cup of the parmesan and cook until incorporated, about 30 seconds.
- Step 4Add the sun-dried tomatoes and kale to the sauce and stir to coat. Add the reserved cooking water and stir to wilt the kale, about 2 minutes. Season with salt and pepper. Add the pasta and toss to combine.
- Step 5Transfer the pasta to the prepared baking dish and spread evenly. Sprinkle with the mozzarella and the remaining 2 tablespoons parmesan. Bake until bubbly and golden, 25 to 30 minutes.
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