Meaty Baked Pasta

Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
Meaty Baked Pasta
Print Recipe
    Servings Prep Time
    8-10 people 40 minutes
    Cook Time Passive Time
    40 minutes 5 minutes
    Servings Prep Time
    8-10 people 40 minutes
    Cook Time Passive Time
    40 minutes 5 minutes
    Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
    Meaty Baked Pasta
    Print Recipe
      Servings Prep Time
      8-10 people 40 minutes
      Cook Time Passive Time
      40 minutes 5 minutes
      Servings Prep Time
      8-10 people 40 minutes
      Cook Time Passive Time
      40 minutes 5 minutes
      Ingredients
      Servings: people
      Instructions
      1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
      2. Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
      3. To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
      4. Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
      5. While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
      6. Preheat oven to 350℉.
      7. In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
      8. Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
      9. To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
      10. Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.

      Italian Turkey Kale Rolls


      Italian Turkey Kale Rolls
      Print Recipe
        Servings Prep Time
        14 rolls 45 minutes
        Cook Time Passive Time
        63 minutes 5 minutes
        Servings Prep Time
        14 rolls 45 minutes
        Cook Time Passive Time
        63 minutes 5 minutes
        Italian Turkey Kale Rolls
        Print Recipe
          Servings Prep Time
          14 rolls 45 minutes
          Cook Time Passive Time
          63 minutes 5 minutes
          Servings Prep Time
          14 rolls 45 minutes
          Cook Time Passive Time
          63 minutes 5 minutes
          Ingredients
          Rolls
          Servings: rolls
          Instructions
          Rolls
          1. Bring water and salt to a boil, add rice, cover and reduce heat to low. Cook for 15 minutes and let stand for 5 minutes. Fluff with a fork and allow to cool while continuing.
          2. Bring a large pot of lightly salted water to a simmer. Trim the bottom 2-3 inches from kale leaves. Blanch leaves in water for 3 minutes. Remove using a slotted scoop to a cold water bath or cold running water to stop the cooking process. Drain well.
          3. In a large bowl combine ground turkey, Italian sausage, onion, green pepper, garlic, herbs, salt, pepper and chili flakes. Mix gently just to combine all ingredients. Gently mix in rice.
          4. Preheat oven to 350℉. Lay a kale leaf flat and dab with a paper towel to grab any excess moisture. Scoop a generous 1/4 cup of filling onto leaf and roll leaf over filling, tucking in the sides as mush as possible. If the leaf is not large enough to tuck the sides simply press them around the filling. Place roll into a greased 13"x 9" casserole dish. Repeat with remaining kale and filling, stacking rolls tightly in pan getting 2 rows of 7.
          5. Pour sauce evenly over rolls, cover tightly with foil and bake for 1 hour. Remove foil and sprinkle with parmesan cheese if desired and broil 2-3 minutes. Allow to rest for 5 minutes prior to serving.
          Sauce
          1. In a medium bowl whisk together all ingredients and set aside until rolls are assembled.
          Recipe Notes

          I found that it takes 3 bunches of fresh kale to yield the 14 large leaves.  Save the smaller leaves for another use. It may be necessary to trim out about 1" of the center stem from the bottom of the cooked kale leaf to allow the leaf to roll nicely.  Don't worry too much about tucking in the sides as they are packed tightly in the pan and hold their shape when cooked.