Sausage and kale—good on pizza, even better in baked pasta. The sausage adds a bit of spice to the bake, and the finishing dollops of fromage blanc help mellow it out. Makes 4 servings.
1 bunch lacinato kale, sliced into ribbons
½ bunch broccolini, roughly chopped
12 oz fresh Pasta Shop short pasta
8 oz frozen Italian sausage
28 oz canned crushed tomatoes
8 oz fromage blanc or ricotta
You probably have:
Salt & pepper
Oil a large oven-safe casserole and preheat oven to 400ºF. In a large pan, brown the sausage for about 4-5 minutes until just cooked through, using a wooden spoon to break up chunks. Pour off any extra fat, then stir in the kale ribbons and let wilt.
Toss together all ingredients, reserving about half of the fromage blanc. Fill the empty tomato can about halfway with water, and stir in with the pasta. Pour into prepared casserole dish and drop spoonfuls of the remaining fromage blanc over the top. Bake for 20-30 minutes, until the top is beautifully browned and crispy.
Sausage may arrive frozen. Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until the sausage is thawed, usually in about an hour.