Q1: What is escarole, and what does it taste like?

Escarole is a leafy green vegetable that is a member of the chicory family, so it is related to endive and radicchio. It has a wonderful, complex flavor that is fresh, slightly sweet, and has a very pleasant, mild bitterness . This subtle bitter note is a classic Italian flavor and is the perfect, sophisticated counterpoint to the richness of the sausage and the creamy, cheesy sauce in this dish.

Q2: Can I make this casserole ahead of time for a party?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours . When you are ready to bake, just remove the cover and pop it in the oven (you may need to add 10-15 minutes to the baking time).

Q3: What is the best way to reheat a baked pasta casserole?

The best way to reheat a large portion of the casserole is to cover it with foil and bake it in a 350°F oven for about 20-25 minutes , until it is hot and bubbly. You can also reheat individual portions in the microwave.

Q4: Can I use no-boil lasagna noodles for this recipe instead of the farfalle?

Yes, you can absolutely turn this into a layered "lasagna"-style casserole! Simply use no-boil lasagna noodles and create layers of the noodles, the ricotta-tomato sauce, and the sausage and escarole mixture, finishing with a layer of sauce and the topping cheeses.

Q5: What is the best way to clean and prepare fresh escarole?

You should treat it just like a head of lettuce. Simply remove any tough outer leaves, chop off the root end, and then roughly chop the leaves into bite-sized pieces. It is very important to wash the chopped leaves thoroughly in a large bowl of cold water or in a salad spinner to remove any grit or sand that can be trapped in the leaves.

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.

Author: Grace
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/