After almost 2 weeks of being sick – 2 doctors visits, 2 perforated eardrums and many pain killers later, I’m feeling basically back to normal. Since I can taste again, my normal eating habits are back too, and all just in time for my sister to come visit me! She has been touring around the city by herself while I’ve been at work the past few days, which is probably for the best since I don’t actually read anything in museums nor have the patience for cold/crowds/public transportation. Tonight we cooked together at home and made an adapted version of this recipe that fit our tastes better.
On the side we had honey and lemon glazed carrots: carrots, butter, lemon juice and zest, honey all sautéed together.
Kale, Sausage & Pasta Casserole
1/2 pound wheat pasta
1 yellow onion, diced
2 tablespoons olive oil
3 cloves garlic, minced
1/2 bunch kale, chopped
2 Andouille sausages, cooked, casings removed and crumbled
14 ounces low fat cottage cheese
1/4 cup mozzarella
1/4 cup breadcrumbs
1/4 cup freshly grated Parmesan
Preheat oven to 350. Cook pasta until just al dente. Heat olive oil in a large skillet and add onions, cook 2-3 minutes then add garlic and cook about 1 minute. Add kale and cook about 5 minutes until wilted.
Add kale and onion mixture to pot of pasta, along with cheeses and sausage, and stir to combine. Spoon into a large, greased casserole dish and cover with breadcrumbs and Parmesan. Bake for 30 minutes or until golden.