Cheesy Baked Penne with Italian Chicken Sausage and Kale

This baked penne brings together browned Italian chicken sausage, tender kale, garlicky tomatoes and a bubbling layer of mozzarella and Parmesan.

The pasta cooks just until al dente before it is folded into the sauce and finished in the oven, giving you a hearty, cheesy skillet-style pasta bake without complicated layering.

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Ingredients

9 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry the produce.
2. Dice the red onion. Mince or grate the garlic. Remove and discard the thick kale ribs and stems, then coarsely chop the leaves. Strip the thyme leaves from the stems and discard the stems.
3. Heat the olive oil in a large ovenproof pan over high heat. Add the sliced chicken sausage in a single layer and cook until browned around the edges, 2 to 3 minutes per side. Transfer the sausage to a plate and set aside.
4. Reduce the heat to medium-high. Add the diced onion to the same pan and cook until softened, 3 to 5 minutes. Stir in the garlic and Tuscan-style spice blend and cook until fragrant, about 1 minute.
5. When the water is boiling, add the penne. Cook for 8 to 9 minutes, then add the chopped kale to the pot. Continue cooking until the kale is softened and the pasta is al dente, 2 to 3 minutes more. Drain.
6. Stir the diced tomatoes and thyme into the pan with the onion mixture. Season with salt and pepper. Reduce the heat to low and simmer while the pasta finishes cooking.
7. Add the browned sausage back to the tomato mixture. Stir in the drained penne and kale until evenly coated. Taste and season with more salt and pepper as needed.
8. Sprinkle the pasta mixture with mozzarella and Parmesan. Transfer the ovenproof pan to the oven and bake until the cheese is melted and bubbling, about 5 minutes. Serve hot.

Recipe Tips

FAQ

How long does this baked penne take?

The recipe takes about 35 minutes from prep through baking.

What temperature should I use for baking?

Bake the assembled pasta at 400°F until the mozzarella and Parmesan are melted and bubbling, about 5 minutes.

When do I add the kale?

Add the chopped kale to the boiling pasta pot after the penne has cooked for 8 to 9 minutes, then cook both together for another 2 to 3 minutes.

Is this pasta bake spicy?

It includes a Tuscan-style spice blend, which adds warmth and seasoning to the tomato sauce.

What allergens are in this recipe?

The recipe contains wheat from the penne pasta and milk from the mozzarella and Parmesan cheeses.