Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Simple Baked Pasta
NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 49%
CARBS 57G39% OF CAL
6G FIBER10G SUGAR41G OTHER
FAT 32G49% OF CAL
17G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting baked pasta with creamy tomato sauce, sausage, and kale. Flexible and crowd-pleasing, works for both everyday meals and potlucks.
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View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Kosher salt
- 1 pound short tube pasta, such as penne or ziti or, as here, mezzi rigatoni
- 4 cups tomato sauce, homemade or your favorite jarred sauce, see notes above
- 1 cup heavy cream
- 1 cup grated Parmigiano Reggiano (2 to 2.5 ounces)
- 8 ounces whole milk, low-moisture mozzarella, divided
- .75 lbs sweet or hot Italian sausage, optional
- 1 tablespoon extra-virgin olive oil
- 9 ounces Tuscan kale (pre-stemming), stemmed and roughly chopped
At a glance
PER SERVING · TIME 60M
CAL 29%·PRO 49%
CARBS 57G39% OF CAL
6G FIBER10G SUGAR41G OTHER
FAT 32G49% OF CAL
17G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 1409mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 871mg
- Calcium
- 490mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1409MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.