Baked Rigatoni with Kale & Sausage

November 01, 2015

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 Field Roast Italian sausages, sliced
2 bunches kale, (see above) ribs removed and leaves chopped
1 pound rigatoni (see above)
2 tablespoons vegan margarine
3 large cloves garlic, finely chopped
1/3 cup all-purpose flour
4 cups vegan milk
4 ounces Daiya Jalapeno Havarti block cheese, grated
1/2 packed cup sliced sun-dried tomatoes (not packed in liquid)
1/4 tsp sea salt
Fresh ground black pepper, to taste
1/4 cup nutritional yeast (to sprinkle on top)

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. Using...
See the full directions on my site

Nutritions

Calories
409

Sodium
607mg
25% DV

Fat
8g
13% DV

Protein
28g
56% DV

Carbs
55g
18% DV

Fiber
3g
15% DV