Description
Savory sausage, tender pasta, melty cheese, and a pop of hearty greens all baked into a bubbling, golden casserole—this dish brings big comfort with zero stress. Rainy night? Cozy dinner party? Random Tuesday? This pasta’s your hero.
Ingredients
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12 oz short pasta (rigatoni, penne, or shells)
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1 tbsp olive oil
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¾ lb Italian sausage, casings removed
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3 cups chopped escarole (or spinach/kale)
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2 garlic cloves, minced
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2 tbsp butter
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2 tbsp flour (or GF flour)
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2 cups milk (whole or 2%)
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1 cup shredded mozzarella
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½ cup grated Parmesan (divided)
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Salt, pepper, and red pepper flakes to taste
Instructions
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Preheat oven to 375°F (190°C). Cook pasta until just shy of al dente. Drain (no rinsing).
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Brown sausage in olive oil over medium heat, 5–7 mins. Push aside, sauté garlic 30 secs, then wilt in escarole.
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Make cheese sauce: In a saucepan, melt butter, whisk in flour for 90 secs. Slowly whisk in warm milk. Simmer 4–5 mins until thick. Off heat, stir in mozzarella + ¼ cup Parmesan. Season.
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Combine pasta, sausage/greens, and cheese sauce. Stir gently.
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Transfer to greased 9×13 dish. Top with remaining Parmesan.
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Bake 20–25 mins, broil 1–2 mins for golden top. Rest 5 mins before serving.
Notes
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Add crushed red pepper for a spicy kick.
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Make it veggie with mushrooms & beans.
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Extra creamy? Stir in 4 oz cream cheese.
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Gluten/dairy-free? Use swaps like GF pasta, almond milk, and nutritional yeast.
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Calories: 480kcal per serving
- Fat: 26g
- Carbohydrates: 38g
- Protein: 24g