Ricotta-Pesto Pasta with Sausage and Kale

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

• Calories 641.15 kcal High
• Protein 24.67 g Good Source
• Carbs 47.73 g Moderate
• Total Fat 38.71 g High
• Saturated Fat 11.92 g High
• Trans Fat 0.15 g High
• Cholesterol 75.35 mg High
• Sodium 600.54 mg High
• Fiber 3.81 g Moderate
• Sugar 1.94 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 350.93 mg Good Source
• Iron 3.18 mg Moderate
• Potassium 209.95 mg Low Source
• Vitamin A 1830.57 mcg_rae Good Source
• Vitamin C 43.71 mg Good Source
• Vitamin D 0.1 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷