Baked Rigatoni with Kale & Sausage Recipe | Yummly
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Baked Rigatoni with Kale & Sausage

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Baked Rigatoni with Kale & Sausage

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The weather has cooled off some and I'm ready for some Fall-ish casseroles. The kale is plentiful at my local market and I had 1 bunch of curly and 1 bunch of Lacianto so I used them both. You can use whatever type you have and even substitute chard or spinach. As always use whatever pasta shape you have on hand but one with nice ridges helps hold the sauce on the noodle.


  • 1/4 cup water
  • 4 italian sausages (Field Roast, sliced)
  • 2 bunches kale (see above ribs removed and leaves chopped)
  • 1 lb. rigatoni (see above)
  • 2 Tbsp. vegan margarine
  • 3 cloves garlic (finely chopped)
  • 1/3 cup all purpose flour
  • 4 cups vegan milk
  • 1 block cheese
  • 1/2 sun-dried tomatoes (packed cup sliced, not packed in liquid)
  • 1/4 tsp. sea salt
  • fresh ground black pepper (to taste)
  • 1/4 cup nutritional yeast (to sprinkle on top)
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    1. Fill a large saucepan with water and bring to a boil. To boiling water, add kale and cook until just tender, 1 to 2 minutes. With a slotted spoon, transfer kale to a colander and set aside to drain.
    2. Using the same water you cooked the kale in cook pasta according to package directions. Set aside.
    3. Cook sausage until brown, breaking it up some as it cooks; set aside.
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