Italian Sausage and Kale Pasta Bake

Let’s talk comfort food that doesn’t require feeding an army! This skillet pasta bake is the answer to “what’s for dinner?” when you want something spectacular without a week of leftovers. Bubbling cheese, savory Italian sausage, and nutritious kale come together in a one-pan wonder that’ll make your kitchen smell like an Italian grandmother’s home.

What makes this dish special is the perfect balance of flavors and textures. The spicy kick from Italian sausage, the slight bitterness of kale that mellows as it bakes, and that golden, stretchy mozzarella topping that forms the most delicious crust. Plus, everything happens in one skillet, which means less cleanup and more time to actually enjoy your meal. Win-win!

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• 3 garlic cloves, finely minced
• ½ pound Italian sausage, ground
• 14.5 oz tinned tomatoes, diced
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup basil, finely chopped
• 1 cup kale leaves, removed from stem
• ½ cup mozzarella cheese
• 4 basil leaves (extra), roughly torn
• 1 cup penne pasta

Steps

1. Cook 1 cup penne according to packet instructions until al dente (usually 8-10 minutes). For best results, cook pasta about 1 minute less than package directions since it will continue cooking in the oven.
2. Preheat oven to 400°F (200°C). Ensure your rack is positioned in the middle of the oven for even heat distribution.
3. Heat 1 tablespoon olive oil in an ovenproof skillet over medium to high heat. The oil should shimmer but not smoke – if it starts smoking, your pan is too hot.
4. Add onion and saute for 4 to 5 minutes until translucent and softened. They should become slightly golden at the edges but not browned.
5. Add garlic and saute for 1 minute until fragrant. Watch carefully as garlic burns quickly and will become bitter if overcooked.
6. Add ground sausage, and fry until lightly browned (5-7 minutes). Use a wooden spoon to gently break the ground sausage into smaller chunks – aim for bite-sized pieces about the size of a dime.
7. Add diced tomatoes, red pepper flakes (if using), ¼ cup of the finely chopped basil, and salt and pepper to taste. The tomatoes will sizzle when they hit the hot pan – this is normal.
8. Reduce heat to low and gently simmer for 10 minutes until the sauce thickens slightly. You’ll know it’s ready when a wooden spoon dragged through the sauce leaves a momentary trail before filling back in.
9. Strain cooked penne and add to skillet. Stir through the kale until it’s evenly distributed and beginning to wilt from the heat of the sauce.
10. Sprinkle ½ cup mozzarella cheese evenly over the top. For extra flavor, add a light dusting of grated parmesan if you have it on hand.
11. Bake in oven for 10 minutes, or until cheese starts to melt and brown slightly. Look for bubbling around the edges and golden spots on the cheese.
12. Serve immediately with the additional roughly chopped basil scattered on top. The pasta will be extremely hot when it comes out of the oven, so let it rest for 2-3 minutes before serving.

Smart Swaps

• Use turkey sausage instead of pork Italian sausage to reduce fat while maintaining flavor
• Swap spinach for kale at a 1:1 ratio if you prefer a milder green
• Try whole wheat penne instead of regular for extra fiber and a nutty flavor
• Replace mozzarella with fontina or provolone for a more complex cheese flavor

Make It Diabetes-Friendly

• Use whole grain penne instead of regular pasta to reduce net carbs by approximately 7g per serving
• Increase the kale to 2 cups and reduce pasta to ¾ cup to lower the carb-to-fiber ratio
• Choose chicken or turkey Italian sausage instead of pork varieties to reduce saturated fat
• Add 1 tablespoon of ground flaxseed to the sauce for added fiber, which helps slow glucose absorption
• Serve with a side salad dressed with 2 teaspoons olive oil and vinegar to further reduce the glycemic impact of the meal

Pro Tips

• The key to perfect pasta bake is slightly undercooking the pasta initially – it should be very al dente
• For extra flavor, deglaze the pan with ¼ cup red wine after browning the sausage
• Use a cast iron skillet if you have one – it creates the best crust on the bottom and edges
• Prep the kale ahead of time by removing stems and tearing into bite-sized pieces, then store in a paper towel-lined container in the fridge