5-Ingredient Italian Sausage and Kale Baked Ziti

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  Pasta, Ziti, White, Dry(340g)
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  Italian Pork Sausage(454g)
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  Garlic(240g)
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  Kale
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  Mozzarella Cheese(480g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Optional Additional Toppings: Shredded Parmesan Cheese, Crushed Red Pepper Flakes

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat a large stockpot filled with generously salted water over high heat until boiling, about 8–10 minutes.
2. 2In a separate large skillet, cook the Italian sausage over medium-high heat for 8–10 minutes, breaking it into bite-sized pieces with a spoon as it cooks, until browned and no longer pink inside.
3. 3Add the minced garlic to the sausage and sauté for 1–2 minutes over medium heat until fragrant, then remove the skillet from heat and set aside.
4. 4Add the ziti pasta to the boiling water and cook according to package directions until al dente, then drain in a colander.
5. 5Return the drained pasta to the stockpot and add the sausage mixture and kale, tossing gently for 2–3 minutes until the kale is dark green and slightly wilted.
6. 6Transfer half of the pasta mixture to a greased 9×13-inch baking dish, sprinkle evenly with half of the mozzarella, layer the remaining pasta on top, and sprinkle with the remaining mozzarella.
7. 7Bake at 375°F for 20–25 minutes until the cheese is melted and just barely begins to turn golden brown at the edges.
8. 8Divide the baked ziti evenly into 6 airtight containers while hot, then cool to room temperature before sealing and refrigerating.