Our founder Ann Ogden Gaffney didn’t grow up eating baked ziti. In her words “Baked ziti was a revelation when I came to the US. We never ate pasta like this at home. How... could I have missed out on something so simple and delicious for so long? Well, you don’t have to!” She created this healthier version that doesn’t spare on taste which the whole family will love it. Get cooking!
Bring a pot of salted water to boil. Drop in the kale leaves, cook for 3 minutes, then remove with a slotted spoon and run under cold water, squeeze out the water and roughly chop. Place into a large bowl.
Bring the water back up to a boil and cook the pasta 3 minutes less than package instructions. Drain and toss with 1 teaspoon of olive oil and transfer to the large bowl with kale.
Meanwhile, in a skillet heat 1 teaspoon of olive oil. Add the chicken sausage and cook over medium heat, turning occasionally, until well browned. Place on a cutting board, and cut into ½-inch dice. Add to the pasta mixture.
Toss the pasta, kale, and sausage with fresh mozzarella, Parmesan cheese and Quick Tomato Sauce. Taste for salt, then pour into a 9- by 12-inch baking tray. Bake for 30 minutes covered with foil, then another 5 to 10 uncovered or until well browned. Serve.
If you’re vegetarian, just leave out the sausage!
If you’re gluten free, sub the rigatoni out for some gluten-free penne.