This time of year – with its cold, shortened days and sad prospect of no holidays on the horizon – always screams EAT COMFORT FOOD to me. If you’re going to spend your nights cold and locked up indoors, you want something warm and yummy to help ease the pain…at least a little bit.
I recently discovered PunchFork.com and have been dying to try some of the amazing looking recipes on the site. I found a great looking photo of a cheesy, sausage and pasta bake compliments of FoodRepublic.com and immediately knew we had a winner.
The only thing about this recipe is that it took me nearly two hours to make, not the 1 hour, 20 minutes that the original instructions provided. Whether this is because I’m a slow cooker or not, I’m not sure…but I would just leave a little more time than less; which is why I suggest maybe this be cooked on a Sunday. This should easily feed four to six people as well, so great for a family or for plenty of leftovers if you’re working with less than that.
Here’s what you’ll need:
- 1 pound sweet Italian sausage, removed from casing
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 large clove garlic, finely chopped
- 1 bunch kale, washed thoroughly and roughly chopped
- 1 28-ounce can diced tomatoes, drained
- 1 pound rigatoni
- 1 32-ounce container ricotta cheese
- 1/2 cup good-quality parmesan, coarsely grated
- 8 ounces mozzarella, shredded
- coarse salt and ground pepper, to taste (for the record, I didn’t use these but will leave them here just in case)