olive oil
1 lb ground hot italian sausage (or mild)
4 gloves of garlic, minced
1 bunch of kale, stemmed and very thinly sliced
1 cup ricotta
1 onion, finely diced
1 28 oz can of marinara sauce
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
Preheat oven to 400.
Begin heating water to boil pasta.
In a large non-stick sauté pan, drizzle with olive oil and heat over medium-high heat. Add sausage, crumble and brown until cooked. Add garlic and sauté for a couple of minutes. Add onion and sauté for about 10 minutes. Add kale, one half at a time. In between halves, toss to coat with oils (this makes it easier than putting all of the kale in at one time). Cook until kale begins to wilt (crispy wilt). Add marinara sauce and reduce heat to a simmer. Keep stirring occasionally.
Cook pasta according to package directions (about 10 - 12 minutes). While pasta is cooking, stir sauce occasionally.
Once pasta is done, place in a large bowl. Add sauce and toss until completely mixed in. Add ricotta and toss until completed mixed in.
In a large casserole dish, spread pasta mixture and top with mozzarella and then parmesan. Cover with foil and bake for about 20 minutes. Remove foil and bake for another 20 minutes. Turn up the heat to a broil and cook until topping begins to crisp or to your desired doneness.
After cooking, let rest for about 5 minutes. Serve and ENJOY!!!!!!!!
Wine pairing.............Chianti or Zinfandel.
