Baked Penne With Kale

• Meat

  • 4 links Italian turkey sausages, hot

• Produce

  • 1 tbsp Rosemary
  • 1 bunch Tuscan kale

• Condiments

  • 2 (25-oz. jars Marinara sauce

• Pasta & Grains

  • 1 lb Penne, whole wheat

• Baking & Spices

  • 1 Pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 Vegetable-oil cooking spray

• Dairy

  • 3 cut into 4-inch cubes 8 oz. fresh unsalted mozzarella cheese, fresh unsalted
  • 1/2 cup Parmesan cheese, grated
  • 2 cup Ricotta cheese, part skim

Found on drozthegoodlife.com

Ingredients

• 1 tbsp. olive oil
• 4 links hot Italian turkey sausages, casings removed
• 1 tbsp. chopped rosemary
• 2 (25-oz.) jars marinara sauce (no sugar added), preferably roasted garlic flavor
• 1 lb. whole wheat penne, ziti, or rigatoni
• 2 c. part-skim ricotta cheese
• pepper
• 1 bunch Tuscan kale, stems removed and leaves torn into bite-size pieces (about 8 cups)
• 8 oz. fresh unsalted mozzarella cheese, cut into 3/4-inch cubes
• 1/2 c. Grated Parmesan cheese
• vegetable oil cooking spray

Directions

• Heat oven to 375 degrees Fahrenheit. Heat oil in a large skillet over medium heat. Add sausage, and cook, stirring occasionally to break up large pieces, until no traces of pink remain, 8 to 10 min. Add rosemary; cook, stirring, 1 min more. Remove pan from heat.Cook both jars of marinara with 1 1/2 cups water in a large pot over medium-high heat until hot, 5 to 6 min. Reduce heat to low; add cooked sausage, the dry pasta, ricotta, and a few grinds of pepper. Add kale, and stir to coat.Transfer to a 3-quart baking dish. Scatter mozzarella and Parmesan over top. Spray foil with cooking spray, and cover dish tightly. Bake, 45 minutes. Uncover; bake until cheese is lightly browned and sauce is bubbling, about 15 min more. Let cool 10 min before serving.