Chipotle Sausage, Mushroom and Kale Pasta Bake

Chipotle Sausage, Mushroom and Kale Pasta Bake:
What it took for 4-6 (trillion):
  • 1 pound Italian sausage (4 to 5 links)
  • 1 jar roasted red peppers,diced
  • 1 onion, finely diced
  • 1 bunch kale, stemmed and chopped or slicedinto ribbons.
  • 1 pound brown or white mushrooms sliced or chopped
  • 13.25-16 oz whole grain elbow macaroni, cooked
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 2 1/2 cups milk or evaporated milk
  • 2 chipotle peppers in their adobo sauce
  • 8 oz block mozzarella cheese, grated, or 8 oz shredded italian mix

Preheat oven to 350.
Heat a large skillet over medium-high. Add the sausage and brown all over. Drain any excess fat, then add the onion and mushrooms and cook until mushrooms are browned and onions soft.  Add the red bell pepper and kale; sauté another 3 minutes, until the kale wilts. Season with a bit of salt.
Add cooked pasta to the sausage mix and toss to combine.
Blend the chipotle peppers and milk with an immersion blender.  Melt the butter in a small saucepan. Add the flour and whisk until no longer floury, just a couple of minutes. Add the milk mixture and whisk until creamy and thickened, 5 to 8 minutes.
Add spicy cream sauce to the pasta/sausage mix. Toss to combine.
Transfer to a baking dish and cover with shredded cheese. Bake, uncovered for 30 minutes, or until cheese is browning and bubbly.

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