What is kale? Kale is a vegetable from the cabbage family that is high in beta carotene, vitamin K, vitamin C, lutein and calcium. It is also the vegetable of the moment for food trends. With kale`s strong flavour, some people find it hard to eat on its own and prefer to use it in stir fries for other dishes. Pairing the kale with sausages, veggies and pasta make this comfort dish a great way to get your veggies without compromising taste.
1 package gluten free rotini, shell or penne noodles. (Tinkyada noodles work well in this recipe)
1 tbsp olive oil
4 large turkey sausages (gluten free) casing removed
1 bunch kale ( you can also use frozen chopped kale)
½ cup onion, diced
½ cup red, yellow, orange or green peppers diced
1 cup mushrooms, sliced
1 clove garlic, minced
1 cup shredded low fat mozzarella cheese
1 680mL bottle or can of gluten free pasta sauce
Large casserole dish
1. Preheat oven to 350 degrees.
2. In a large pot, prepare gluten free pasta as per directions. Drain and rinse.
3. Cut stems of kale and chop the leaves into small pieces. Or, you can thaw 2 cups of frozen chopped kale.
4. Once pasta is done, heat 1 tbsp of olive oil and minced garlic in a large skillet over medium heat. Add in turkey sausage with casing removed. The sausage should be chunky in bite sized pieces.
5. Once sausage has browned and is cooked through, add in the kale, onions, peppers and mushrooms.
6. Cook until peppers are soft. Approximately 5 min.
7. Add pasta to skillet and mix.
8. Add pasta sauce to the mixture and heat until bubbling. Once bubbling, turn off burner.
9. Pour mixture into large casserole dish adding half the cheese. Mix.
10. Sprinkle the rest of the cheese on top of the casserole.
11. Tent a piece of foil over the top of the casserole and bake for 30 min on the middle rack of the oven.
12. Take the foil off and bake for approximately 10 minutes or until the cheese is bubbling.
*This casserole freezes very well. Here are some tips on how to freeze casseroles, soups and chili.