When we say this recipe is perfect, we really mean it. It’s got all the gooey deliciousness of lasagna with none of the hassle or tedious layering. Featuring tender kale, meaty chicken sausage, a healthy sprinkle of cheese, and penne cooked until it’s just al dente, everything about it is a pasta-lover’s fantasy.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Italian Chicken Sausage Mix
Shredded Mozzarella Cheese(ContainsMilk)
Tuscan Heat Spice
Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Halve, peel, and dice red onion. Mince or grate garlic. Remove large ribs and stems from kale and discard. Coarsely chop leaves. Strip leaves from thyme and discard the stems.
Heat 1 TBSP olive oil in a large, ovenproof pan over high heat. Slice sausage into thin rounds. Add to pan in a single layer and cook until browned at edges, 2-3 minutes per side. Remove from pan and set aside.
Reduce heat to medium-high. Add onion and cook until softened, 3-5 minutes. Toss in garlic and 1 tsp Tuscan heat spice (we sent more) and cook until fragrant, about 1 minute.
Once water is boiling, add penne to pot. After 8-9 minutes, add kale to pot. Cook until kale is softened and penne is al dente, 2-3 minutes more. Drain.
Stir diced tomatoes and thyme into pan with onion. Season with salt and pepper. Reduce heat to low and simmer until penne is ready. Once penne is done, stir sausage into pan, followed by kale and penne. Season to taste with salt and pepper
Sprinkle penne mixture with mozzarella and Parmesan. Bake in oven until cheese is melted and bubbly, about 5 minutes. Sprinkle with Parmesan and serve.