Sausage & Kale Raditore Bake

Uses: Minuteman Marinara Sauce

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 12 oz raditore pasta (or other short, ridged pasta)

  • 1 lb Italian sausage (sweet or hot, casings removed)

  • 1 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 small yellow onion, diced

  • 3 cups chopped Tuscan kale, stems removed

  • 3 cups Minute Man marinara sauce (homemade or store-bought)

  • 1 cup ricotta cheese

  • 1 ½ cups shredded mozzarella cheese, divided

  • ½ cup grated Parmesan cheese, plus more for serving

  • ½ tsp red pepper flakes (optional)

  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the pasta:
     Bring a large pot of salted water to a boil. Add raditore and cook until just al dente, 1–2 minutes less than the package directs. Drain and set aside.

  2. Cook the sausage:
     In a large skillet over medium heat, warm the olive oil. Add sausage and cook, breaking it apart with a spoon, until browned and cooked through (5–7 minutes).

  3. Add aromatics and greens:
     Add onion and garlic to the pan and cook until fragrant and softened, about 3 minutes. Stir in kale and cook until wilted, 2–3 minutes more. Season lightly with salt and pepper.

  4. Combine with sauce:
     Stir in the marinara sauce and red pepper flakes (if using). Let it simmer gently for 2–3 minutes, then remove from heat.

  5. Assemble the bake:
     In a large mixing bowl, combine the cooked pasta, sausage mixture, ricotta, half of the mozzarella, and the Parmesan. Mix until evenly coated.

  6. Bake:
     Transfer the mixture to a greased 9x13-inch baking dish. Top with the remaining mozzarella.
    Bake at 375°F (190°C) for 20–25 minutes, until the cheese is melted and golden.

Serve:
 Let rest 5 minutes before serving. Garnish with extra Parmesan and a drizzle of olive oil if desired.

Mass Connection

Italian-American cuisine is deeply rooted in Massachusetts, especially in Boston’s North End — one of the country’s oldest Italian neighborhoods. This pasta dish pays homage to that culinary heritage.