Baked Penne with Chicken Sausage and Kale

This baked penne pasta is the ultimate comfort food, combining tender kale, savory chicken sausage and a golden, bubbly cheese topping. It’s a hearty, satisfying dish that comes together quickly in one pan, making it perfect for busy weeknights.

The pasta is cooked al dente, then mixed with a rich tomato sauce and topped with mozzarella and Parmesan before being baked until melted and bubbly. The result is a deliciously cheesy, crowd-pleasing meal that everyone will love.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

1 teaspoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Halve, peel and dice the red onion. Mince or grate the garlic. Remove the large ribs and stems from the kale and discard; coarsely chop the leaves. Strip the leaves from the thyme and discard the stems. Remove the chicken sausage from its casing.
2. Heat 1 tablespoon olive oil in a large ovenproof pan over medium-high heat. Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and 1 teaspoon Tuscan heat spice; cook until fragrant, about 1 minute.
3. Add the sausage to the pan, breaking it up into pieces. Cook until lightly browned, about 4-5 minutes.
4. Once the water is boiling, add the penne pasta. After 7-8 minutes, add the chopped kale to the pot. Cook until the kale is softened and the pasta is al dente, about 2-3 minutes more. Drain well.
5. Meanwhile, stir the diced tomatoes and thyme into the pan with the sausage mixture. Season with salt and pepper. Reduce heat to low and let simmer until the pasta is ready. Add the drained penne and kale to the pan and stir to combine. Season with additional salt and pepper if needed. If your pan is not ovenproof, transfer the mixture to a baking dish.
6. Sprinkle the mozzarella and Parmesan cheeses evenly over the pasta mixture. Bake in the preheated oven until the cheese is melted and bubbly, about 5 minutes. Divide among plates and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta shapes like rigatoni, fusilli or ziti. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

Yes, you can assemble the dish up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the baking time.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.