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How to Make Ricotta-Pesto Pasta with Sausage and Kale - A Step-by-Step Guide

Are you looking for a hearty and flavorful pasta dish that's perfect for a cozy night in or a dinner party with friends? Look no further than this delicious recipe for Ricotta-Pesto Pasta with Sausage and Kale. This dish is a perfect combination of creamy ricotta, zesty pesto, savory sausage, and nutrient-packed kale, resulting in a crowd-pleasing meal that will leave everyone asking for seconds.

What makes this pasta dish stand out is the use of ricotta, a creamy and mild cheese that...

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Ingredients

  • cooking spray
  • 1 (16 ounce) package rigatoni pasta
  • 1 pound bulk Italian sausage
  • 1 medium onion, diced
  • 6 large cloves garlic, minced
  • 1 bunch kale, stems removed and leaves coarsely chopped
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon red pepper flakes, or more to taste
  • salt and ground black pepper to taste
  • ½ cup dry white wine
  • 1 (16 ounce) container ricotta cheese
  • 1 (6 ounce) jar pesto, or more to taste
  • 1 (8 ounce) package shredded mozzarella, divided

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 10
  • Yield: 10 servings

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.
  • While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.
  • Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.
  • Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.

    • Nutrition

    521 cal.

    • Total Fat: 25g
    • Saturated Fat: 10g
    • Cholesterol: 52mg
    • Sodium: 736mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 28g
    • Vitamin C: 57mg
    • Calcium: 513mg
    • Iron: 4mg
    • Potassium: 547mg

    Categories

    Pasta recipes
    Sausage recipes
    Kale recipes
    Ricotta recipes
    Pesto recipes