Baked Sausage and Kale Pasta Recipe

Stuffed sausage pasta bake

  • serves 2
  • Easy

Herby sausages, nutritious kale, creamy ricotta and a pinch of chilli make this pasta bake an epic family meal


Try our sausage pasta bake, then check out our sausage pasta, pasta al forno, tomato pasta bake and more comforting pasta bakes.



  • kale 50g, woody stems discarded, and roughly chopped
  • giant pasta shells 150g (about 18-20)
  • olive oil 1 tbsp
  • herby pork sausages 200g, skinned
  • garlic 1 clove, sliced
  • fennel seeds ½ tsp
  • dried chilli flakes a pinch
  • ricotta 100g
  • tomato and chilli pasta sauce 300g jar
  • parmesan finely grated to make 1 tbsp
  • salad to serve


  • Step 1

    Heat a large pan of salted water until simmering. Cook the kale for 2-3 minutes or until tender. Scoop out into a colander with a slotted spoon. Cook the pasta shells in the same water until just tender, then drain.

  • Step 2

    Heat the olive oil in a non-stick frying pan then add the sausages, pinching them into small chunks. Fry, breaking up the sausage into smaller pieces as you go, until golden. Add the garlic, fennel and chilli flakes, and fry for another minute. Stir in the ricotta and kale with a splash of just-boiled water from the kettle to make a very thick, creamy mixture.

  • Step 3

    Heat the oven to 190C/fan 170C/gas 5. Pour the tomato sauce into the bottom of a 20cm x 30cm ovenproof dish. Fill the shells with heaped teaspoons of the sausage mixture, then push down into the sauce. Cover the dish with foil and bake for 20 minutes, then take off the foil, sprinkle with parmesan and cook for another 20-25 minutes or until bubbling and golden. Serve with salad, if you like.

Check out more of our epic sausage recipes here...

Sausage Casserole Recipe with Gremolata

Nutritional Information

  • Kcals 398
  • Fat 21.1g
  • Saturates 7.7g
  • Carbs 33.9g
  • Sugars 6.9g
  • Fibre 5.7g
  • Protein 15.2g
  • Salt 1.3g