I love kale, but my kids usually shy away from it.  This cheesy pasta dish was so good my children asked for seconds and ate every bite.  I used a basil infused chicken Italian sausage, but any Italian sausage you like will work.

Recipe adapted from Food Network

Ingredients:

12 ounces protein or whole wheat penne

1 yellow onion diced

4 cloves garlic minced

Sprinkle of nutmeg

1 pound Italian sausage sliced into ½ inch rounds

2 cups heavy cream

1 ½ cup pasta water

4 cups kale chopped

1 pound part skim ricotta

8 ounces shredded Italian cheese blend

8 ounces shredded parmesan blend

Directions:

1. Prepare a large pot of salted water to boil.  Cook pasta according to package directions once water boils.  Drain pasta and reserve 1 ½ cups pasta water.
2. Spray a large nonstick pan with olive oil spray. Add onions and cook for 4 minutes.
3. Add garlic and Italian sausage.  Cook for 5 minutes.
4. Add the pasta water and scrape the pan well to mix the garlic and onion in.
5. Add the heavy cream and cook stirring often until mixture begins to simmer.
6. Stir in the kale.  Cover and cook for 4 minutes.
7. Add the ricotta cheese and mix in.  Stir in the shredded Italian cheese.
8. Add the pasta and stir gently to coat the pasta.
9. Spray a 9×13 dish with olive oil spray.
10. Transfer the pasta mixture to the baking dish. 
11. If serving now add shredded parmesan cheese and broil for 5 minutes.  Then let rest for 5 minutes before serving.
12. If prepping to freeze or refrigerate wait to add the parmesan cheese.
13. Thaw if frozen in a refrigerator.  Bake for 45 minutes at 350. 
14. Remove from the oven and add shredded parmesan cheese. 
15. Broil on high for 5 minutes to melt and brown the cheese.  Let rest 5 minutes before serving.
16. Enjoy!