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Katie Lee Biegel’s Creamy Kale & Sausage Pasta Bake Is a Dish ‘You Just Can’t Stop Eating’

Casserole season is finally here, everyone! The cool weather brings with it the desire to eat nothing but macaroni and cheese, baked potato dishes, lasagna, and more, and Katie Lee Biegel has a casserole meal you’ll want to add to your fall and winter meal lineup ASAP. It’s a creamy, cheesy, kale and sausage pasta bake that’s super savory and the hidden veggies will even trick the pickiest eaters.

“Creamy Kale and Sausage Pasta Bake,” Biegel wrote in a recent caption. “Careful because this is the type of dish you just can’t stop eating.”

To make Biegel’s pasta bake, boil a package of your favorite pasta shape until it’s about three minutes out from being done. Biegel likes to use rigatoni for this dish, but elbows, ziti, or cavatappi would also work great. While the pasta is boiling, soften a diced yellow onion in some hot olive oil, adding minced garlic and red pepper flakes when the onion has started to brown.

To your pan, add in your sausage and crumble it into small bits using your wooden spoon. Cook it until it’s brown and then deglaze your pan with a bit of your pasta water.

Finally, stir in some heavy cream and add your kale. Cover your pan to let the kale wilt and cook and the heavy cream to thicken. Then, once the heat has been turned off, add ricotta and mozzarella cheese and stir in your slightly undercooked pasta. Season accordingly before transferring the entire thing into a baking dish and sprinkling the top with parmesan cheese.

Broil the pasta bake until it’s golden brown on top and then you’re ready to enjoy! Grab the whole recipe here to add it to your fall and winter menu. It’s comfort food at its finest and one of the best casseroles you’ll eat this season!

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