We dialed back the sausage, boosted the veg way up, and swapped in whole-grain noodles for a dish that’s so good, you’ll wonder why you ever made baked pasta any other way.

Karen Rankin
Also appeared in: Health, October, 2019


Credit: Greg DuPree

Recipe Summary test

20 mins
40 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Preheat oven to 350 degrees F.

  • Heat 1 tablespoon of the oil in a large skillet over medium-high. Add sausage, and cook, stirring to crumble into small pieces, until well browned, about 6 minutes. Remove sausage with a slotted spoon, and add to pasta. Add mushrooms to drippings in skillet; cook, stirring often, until lightly browned, 6 to 8 minutes. Add kale to skillet, and cook, stirring often, until kale is wilted, 1 to 2 minutes. Add mushrooms and kale to pasta mixture. Heat remaining 1 tablespoon oil in skillet over medium-high. Add squash, and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 2 tablespoons water. Cover and cook, stirring occasionally, until squash is tender, 5 to 7 minutes. Add squash and 1/2 teaspoon of the salt to pasta mixture.

  • Melt butter in a medium saucepan over medium-high. Whisk in flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, sage, and remaining 1/4 teaspoon salt. Bring mixture to a boil, whisking constantly, and cook, whisking often, until thickened, about 1 minute. Remove from heat, and whisk in Parmesan. Pour sauce over pasta mixture; add 1/2 cup of the mozzarella, and stir until well-coated. Spoon into a lightly greased (with cooking spray) 13- x 9-inch (3-quart) baking dish. Sprinkle with remaining 1/2 cup mozzarella.

  • Cover and bake in preheated oven until cheese melts and mixture is hot, about 20 minutes.

Nutrition Facts

401 calories; fat 16g; cholesterol 38mg; fiber 7g; protein 18g; carbohydrates 48g; sugars 7g; sodium 520mg; iron 3mg; calcium 306mg.