Description

Craving a comforting, crowd-pleasing dish that’s packed with flavor? Creamy Sausage and Escarole Baked Pasta combines sweet or spicy Italian sausage, tender escarole, and a rich tomato-ricotta sauce, topped with gooey mozzarella and Parmesan

Ingredients

Scale

Creamy Sausage and Escarole Baked Pasta uses bold, accessible ingredients for a rich result. Here’s what you’ll need for 6 servings:

Kosher salt and freshly ground black pepper: Seasons to taste.
3 tablespoons extra-virgin olive oil: For sautéing.
4 cloves garlic, thinly sliced: Adds savory depth.
Pinch of crushed red pepper flakes: Provides subtle heat.
One 28-ounce can whole plum tomatoes, crushed by hand: Forms the tomato base.
One 15-ounce can whole plum tomatoes, crushed by hand: Enhances the sauce’s richness.
1 sprig fresh oregano: Infuses herbaceous flavor.
1 cup fresh ricotta: Adds creamy, tangy texture.
¾ pound sweet or spicy Italian sausage, casings removed: Brings bold, savory flavor.
½ head escarole, cut into 1-inch pieces: Adds slightly bitter, green contrast.
1 pound dried farfalle: Holds the sauce for a hearty bite.
3 cups shredded mozzarella: Creates a melty, cheesy topping.
1 cup grated Parmesan: Adds nutty, salty depth.

Why These Ingredients Matter

Sausage: Sweet or spicy options provide robust flavor to balance the greens.
Escarole: Adds a mild, bitter note to complement the rich sauce.
Tomato-Ricotta Sauce: Combines tangy tomatoes with creamy ricotta for a luxurious texture.
Mozzarella and Parmesan: Create a golden, cheesy crust.

Substitutions and Variations

Olive Oil: Swap with avocado oil or vegetable oil.
Garlic: Use 1 teaspoon garlic powder.
Red Pepper Flakes: Omit for milder flavor or increase to ½ teaspoon for extra heat.
Plum Tomatoes: Replace with crushed tomatoes or fire-roasted diced tomatoes.
Oregano: Swap with ½ teaspoon dried oregano or fresh basil.
Ricotta: Substitute with mascarpone or cottage cheese (blended for smoothness).
Sausage: Use ground beef, turkey sausage, or plant-based sausage for vegetarian.
Escarole: Replace with kale, spinach, or Swiss chard (adjust cooking time).
Farfalle: Swap with rigatoni, penne, or gluten-free pasta.
Mozzarella: Use shredded provolone or fontina.
Parmesan: Swap with Pecorino Romano or nutritional yeast for vegan.
Gluten-Free: Use gluten-free pasta and confirm sausage is gluten-free.
Flavor Variations:
- Spicy Baked Pasta: Use spicy sausage and add ½ teaspoon red pepper flakes.
- Veggie-Packed Pasta: Include ½ cup sautéed mushrooms or zucchini with escarole.
- Creamy Herb Pasta: Add 1 tablespoon chopped fresh basil or parsley to the sauce.
- Vegetarian Pasta: Replace sausage with 1 cup cooked lentils or plant-based meat.
- Extra Cheesy Pasta: Add ½ cup extra mozzarella to the filling.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: kosher salt, black pepper, 3 tablespoons olive oil, 4 cloves garlic, red pepper flakes, two cans plum tomatoes, 1 sprig oregano, 1 cup ricotta, ¾ pound sausage, ½ head escarole, 1 pound farfalle, 3 cups mozzarella, 1 cup Parmesan.
Preheat the oven to 450°F (230°C).
Thinly slice garlic; cut escarole into 1-inch pieces; crush tomatoes by hand; grate Parmesan; shred mozzarella.

Tip: Prep ingredients in advance for quick assembly; use canned crushed tomatoes to save time.

Step 2: Make Tomato-Ricotta Sauce

Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
Add 4 cloves thinly sliced garlic and a pinch of red pepper flakes; cook, stirring, until garlic is golden, about 2 minutes.
Add one 28-ounce can and one 15-ounce can of crushed plum tomatoes and 1 cup water.
Increase heat to medium-high; bring to a simmer.
Reduce heat slightly, add 1 sprig oregano, and simmer rapidly, uncovered, until thickened, 15-20 minutes.
Discard oregano; stir in 1 cup ricotta. Season with salt and pepper.

Tip: Stir occasionally to prevent sticking; sauce should be thick but not dry.

Step 3: Cook Sausage and Escarole

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add ¾ pound sausage (casings removed); cook, breaking up clumps with a wooden spoon, until browned, about 5 minutes.
Transfer sausage to a large bowl using a slotted spoon.
Add ½ head escarole and a pinch of salt to the skillet with sausage drippings; cook, stirring occasionally and reducing heat if needed, until wilted, about 4 minutes.
Transfer escarole to the bowl with sausage.

Tip: Break sausage into small pieces for even distribution; don’t overcook escarole to maintain texture.

Step 4: Cook Pasta

Bring a large pot of salted water to a boil.
Add 1 pound farfalle; cook until very al dente, about 2 minutes less than package instructions (typically 8-10 minutes).
Drain pasta and add to the bowl with sausage and escarole.

Tip: Check pasta early to ensure it’s al dente; it will cook further in the oven.

Step 5: Assemble and Bake

Add tomato-ricotta sauce, 1 ½ cups shredded mozzarella, and ½ cup grated Parmesan to the bowl with pasta, sausage, and escarole; stir well to combine.
Transfer to a 3- to 4-quart baking dish; top with remaining 1 ½ cups mozzarella and ½ cup Parmesan.
Bake, uncovered, until browned and bubbly, about 15 minutes.
Let stand 10 minutes before serving.

Tip: Spread pasta evenly in the dish; let stand to set for easier serving.

Step 6: Serve

Serve hot, about 1 ½ cups per serving, directly from the baking dish.

Tip: Garnish with extra Parmesan or fresh herbs for added flair; serve with a side for balance