There's something incredibly comforting about a warm, creamy pasta bake that evokes feelings of home and family gatherings. The Creamy Sausage & Escarole Pasta Bake is a perfect example of this, merging wholesome ingredients with rich flavors that will satisfy your taste buds and warm your heart.
Ingredients
Scale:
12 ounces of penne or rigatoni
1 pound of Italian sausage (sweet or spicy)
1 medium onion, chopped
3 cloves of garlic, minced
1 bunch of escarole, roughly chopped (about 8-10 ounces)
1 cup of heavy cream
1 cup of chicken broth
1 cup of shredded mozzarella cheese
½ cup of grated Parmesan cheese
1 teaspoon of red pepper flakes (optional)
Salt and black pepper to taste
½ cup of breadcrumbs
2 tablespoons of olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving about ½ cup of pasta water.
In a large skillet over medium heat, add the Italian sausage. Cook until browned and cooked through, breaking it apart with a wooden spoon (about 8-10 minutes). Once cooked, remove the sausage from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped escarole to the skillet and cook until wilted, about 3-4 minutes.
Stir in the heavy cream and chicken broth, then add the cooked sausage back to the skillet. Mix well and let it simmer for a few minutes.
In a large mixing bowl, combine the pasta with the sausage and cream mixture. Adjust the consistency with reserved pasta water if needed.
Transfer the mixture to a baking dish. Top with shredded mozzarella cheese, grated Parmesan cheese, and breadcrumbs mixed with olive oil.
Bake in the preheated oven for about 25-30 minutes, or until the top is bubbly and golden brown.
