Baked Ziti with Creamy Kale & Sausage
- Olive oil cooking spray
- 4 deli-fresh lean spicy Italian turkey sausages (about 15 oz), casings removed
- 2 12-oz bunches Lacinato kale, ribs removed and leaves chopped
- 1 lb whole-wheat ziti, rigatoni or penne pasta
- 2 tbsp organic unsalted butter
- 2 large cloves garlic, finely chopped
- 1/3 cup white whole-wheat flour
- 4 cups 1% milk
- 4 oz part-skim, low-moisture mozzarella cheese, grated
- 1/2 packed cup sliced sun-dried tomatoes (not packed in liquid)
- 1/4 tsp sea salt
- Fresh ground black pepper, to taste
- 2 oz Parmigiano-Reggiano cheese, grated
- Produce
- Garlic (2 large cloves)
- Lacinato kale (2 12-oz bunches)
- Tomatoes, sun-dried (1/2 packed cup)
- Cooking & Baking
- Black pepper, Fresh ground (1)
- Olive oil cooking spray (1)
- Sea salt (1/4 tsp)
- Whole-wheat flour, white (1/3 cup)
- Pasta & Grains
- Ziti, whole-wheat (1 lb)
- Dairy
- 1% milk (4 cups)
- Butter, organic unsalted (2 tbsp)
- Low-moisture mozzarella cheese, part-skim grated (4 oz)
- Parmigiano-reggiano cheese, grated (2 oz)
- Other
- 4 deli-fresh lean spicy Italian turkey sausages (about 15 oz), casings removed
Preparation
Read recipe preparation on cleaneatingmag.com
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Recipe Stats
Published July 24, 2012 (7 months ago).
33 people saved this recipe.
