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(11 votes, average: 4.09 out of 5)
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Servings: 8
Prep time: 20
Baked ziti was a revelation when I came to the US. We never ate pasta like this at home. How could I have missed out on something so simple and delicious for so long? Well, you don’t have to. Here’s a healthier version that doesn’t spare on taste. The whole family will love it. Get cooking!
Preparation
- Preheat the oven to 350 degrees.
- Bring a pot of salted water to boil. Drop in the kale leaves, cook for 3 minutes, then remove with a slotted spoon and run under cold water, squeeze out the water and roughly chop. Place into a large bowl.
- Bring the water back up to a boil and cook the pasta 3 minutes less than package instructions. Drain and toss with 1 teaspoon of olive oil and transfer to the large bowl with kale.
- Meanwhile, in a skillet heat 1 teaspoon of olive oil. Add the chicken sausage and cook over medium heat, turning occasionally, until well browned. Place on a cutting board, and cut into ½-inch dice. Add to the pasta mixture.
- Toss the pasta, kale, and sausage with fresh mozzarella, Parmesan cheese and Quick Tomato Sauce. Taste for salt, then pour into a 9- by 12-inch baking tray. Bake for 30 minutes covered with foil, then another 5 to 10 uncovered or until well browned. Serve.
Ingredients:
- 12 kale leaves, stems discarded
- 8 ounces whole wheat ziti, penne or rigatoni
- Salt, to taste
- 2 teaspoons olive oil, divided
- 1 pound Italian chicken sausage
- 12 ounces fresh mozzarella cheese, cut into ¼-inch dice
- ½ cup freshly grated Parmesan cheese
- 3 cups marinara sauce, or Quick Tomato Sauce
Nutritional Information
Calories
450 cals
Fat
24 g
Saturated Fat
11 g
Polyunsaturated Fat
3 g
Monounsaturated Fat
8 g
Carbohydrates
32 g
Sugar
6 g
Fiber
4 g
Protein
27 g
Sodium
1307 mg
*per serving
Ann's Tips and Tricks
If you’re vegetarian, just leave out the sausage!
If you’re gluten free, sub the rigatoni out for some gluten-free penne.
