Description
This is the very simple baked pasta I’ve been making for roughly the last 6 months for various reasons: my daughter’s soccer team’s pasta party, a friend who had a baby, a friend who lost a husband, a friend who had a fire. It is delicious without any add-ins, but I prefer it with kale and sausage for the added flavor and textural elements they offer. Roasted mushrooms in place of the kale and sausage is also a variation I love.
Notes:
- Sauce: I do prefer using a homemade sauce when I have the time, but I have made this plenty of times with jarred Rao’s: I pour a bottle of the vodka sauce into my 4-quart measure; then make up the difference with Rao’s marinara.
- For mixing the pasta pre-baking, a very large bowl is so handy.
- If gifting to a friend, make the recipe through step 4, then cover with foil, and write in Sharpie on top: Bake uncovered @375ºF for 35 minutes.
Ingredients
- Kosher salt
- 1 pound short tube pasta, such as penne or ziti or, as here, mezzi rigatoni
- 4 cups tomato sauce, homemade or your favorite jarred sauce, see notes above
- 1 cup heavy cream
- 1 cup grated Parmigiano Reggiano (2 to 2.5 ounces)
- 8 ounces whole milk, low-moisture mozzarella, divided
- .75 lbs sweet or hot Italian sausage, optional
- 1 tablespoon extra-virgin olive oil
- 9 ounces Tuscan kale (pre-stemming), stemmed and roughly chopped
Instructions
- Preheat the oven to 375ºF. Bring a large pot of water to a boil. Add 2 tablespoons kosher salt. Boil the pasta for 6 minutes; then drain and rinse under cold water.
- Transfer the pasta to a large bowl. Pat dry with a dish towel. Add the tomato sauce, heavy cream, parmesan, and 4 ounces of the mozzarella. Stir to combine.
- If you are adding the kale and sausage, place the sausage in a large skillet over high heat. As soon as it begins to sizzle, turn the heat to medium, and use a spoon to break it into smaller pieces. Cook for 5 to 7 minutes, stirring occassionally to ensure it browns evenly. Transfer the sausage to the large bowl, leaving the fat behind. Add 1 tablespoon of extra-virgin olive oil to the skillet and set over medium-high heat. Add the kale and season with a pinch of salt. Cook for 2 to 4 minutes, using tongs to stir and rearrange the kale in the skillet until it is wilted down. Transfer the kale to the bowl and stir to combine.
- Transfer everything to a 9×13-inch baking dish (or disposable foil pan if you are gifting to a friend). Top with the remaining 4 ounces of mozzarella. (If gifting to a friend, see notes above.)
- Transfer to the oven and bake for 35 minutes or until the mixture is bubbly and the edges are browned to your liking. Let cool briefly before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Oven
- Cuisine: American, Italian