Andouille sausage and tender kale give a nod to the comforts of Southern cuisine in this Cheesy Sausage Pasta Bake.
6
Servings
11
Ingredients
6
Comments
Ingredients
- 16 ounces Farfalle (Bowtie)
- 2 tablespoons Olive Oil
- 1 ¼ cups dice Onion, Red
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon Oregano, Dried
- 4 fluid ounces White Wine
- 14 ½ ounces drain Diced Tomatoes, Canned
- ¾ pounds slice Andouille Sausage
- 3 cups chop Kale
- 2 cups Colby Jack Cheese, Shredded
- ½ cups Parmesan Cheese, Grated
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook pasta according to package directions.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook pasta according to package directions.
- Heat olive oil in a skillet over medium heat.
- Saute red onion for 5 minutes until translucent.
- Add garlic and oregano and continue to cook for an additional minute.
- Deglaze pan by turning heat to high, adding wine, and stirring until wine begins to boil.
- Reduce heat to low, add tomatoes, and continue to simmer for 10 minutes.
- Add sausage and kale to pan and cook until kale begins to wilt.
- Remove from heat, add pasta, and colby jack cheese, stirring to combine.
- Transfer to an 8 x8 baking pan and top with parmesan cheese.
- Bake at 350F for 20 minutes, or until heated through.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 690
- Total Fat
- 28g
- Saturated Fat
- 13g
- Trans Fat
- 0g
- Cholesterol
- 78mg
- Sodium
- 1105mg
- Total Carbohydrates
- 69g
- Fiber
- 3g
- Sugar
- 7g
- Protein
- 33g
- WW Freestyle
- 21
6 Comments
Join the discussionWhat can be substituted for the wine?
Sonia – I would most likely sub chicken stock or even water for the wine.
Okay, will do, thanks for the quick reply! I am loving OAMM!
This definitely needs a 9×13 pan, not an 8×8. 🙂 Just cooked it and it looks yummy!! 🙂
Are we supposed to weigh the pasta before or after it’s cooked to get 16 oz?
Hi Phillip, You should weigh the pasta before you cook it.