The Best Creamy Sausage and Escarole Baked Pasta
A hearty and creamy baked pasta dish that combines farfalle pasta with Italian sausage and wilted escarole. The recipe features a from-scratch tomato sauce that is enriched with fresh ricotta for a creamy texture. Crumbled Italian sausage and escarole are sautéed and then tossed with the ricotta-tomato sauce, par-cooked pasta, and a blend of mozzarella and Parmesan cheeses. The entire mixture is then transferred to a baking dish, topped with more cheese, and baked until browned and bubbly.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes (includes resting time)
- Yield: 6-8 servings
- Category: Casserole
- Method: Baking, Sautéing, Boiling
- Cuisine: Italian-American
Ingredients
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Pinch of crushed red pepper flakes
- One 28-ounce can whole plum tomatoes, crushed by hand
- One 15-ounce can whole plum tomatoes, crushed by hand
- 1 sprig fresh oregano
- 1 cup fresh ricotta
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1/2 head escarole, cut into 1-inch pieces
- 1 pound dried farfalle
- 3 cups shredded mozzarella
- 1 cup grated Parmesan
Instructions
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Make the Sauce: Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook for about 2 minutes, until the garlic is golden. Add both cans of tomatoes and 1 cup of water. Bring to a simmer, then add the oregano and simmer for 15 to 20 minutes, until thickened. Discard the oregano sprig and stir in the ricotta. Season with salt and pepper.
- Cook the Sausage and Escarole: While the sauce simmers, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up, for about 5 minutes until browned. Transfer the sausage to a large bowl with a slotted spoon.
- Add the escarole and a pinch of salt to the sausage drippings in the skillet. Cook for about 4 minutes, until wilted. Transfer the escarole to the bowl with the sausage.
- Cook the Pasta: Cook the farfalle in the boiling salted water until very al dente, about 2 minutes less than the package directs. Drain the pasta.
- Assemble and Bake: Add the drained pasta, the tomato-ricotta sauce, half of the mozzarella, and half of the Parmesan to the bowl with the sausage and escarole. Stir well to combine.
- Transfer the pasta mixture to a 3- to 4-quart baking dish. Top with the remaining mozzarella and Parmesan.
- Bake, uncovered, for about 15 minutes, until the top is browned and the casserole is bubbly.
- Let the pasta stand for about 10 minutes before serving.
Notes
- Cooking the pasta until it is ‘very al dente’ (undercooked) is a key step, as it will continue to cook in the oven and absorb the sauce without becoming mushy.
- Wilting the escarole in the rendered sausage drippings adds a layer of savory flavor to the greens.
- Letting the casserole rest for 10 minutes after baking allows the sauce to set, making it easier to serve.
Find it online: https://www.eatswithsoul.com/escarole-baked-pasta/