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Turkey Sausage and Kale Casserole in a white dish, topped with melted mozzarella and garnished with parsley

Turkey Sausage and Kale Casserole

This Turkey Sausage and Kale Casserole is a time-saving family favorite that combines creamy pasta with wholesome ingredients for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Nonstick cooking spray
  • 8 oz. rigatoni pasta
  • 1 tbsp vegetable oil
  • 13 oz. turkey smoked sausage, sliced
  • 8 oz. white mushrooms, cleaned and sliced
  • 1 small onion, diced
  • 2 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly cracked
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/8 tsp nutmeg
  • 1 bunch fresh kale, washed, stemmed, and chopped
  • 4 oz. cream cheese
  • 1.5 cups mozzarella cheese, shredded

Method
 

  1. Preheat your oven to 375°F. Grease a 9×13 casserole dish using nonstick spray and set it aside.
  2. Cook the rigatoni in a medium pot of boiling water for about 10 minutes, just until tender. Drain and set aside in a large mixing bowl.
  3. Heat vegetable oil in a skillet over medium heat. Sauté the turkey sausage slices for 5 minutes on each side, then remove and set aside.
  4. Add mushrooms and onions to the skillet. Cook for 5 minutes, stirring occasionally to soften.
  5. Reduce heat, melt butter in the pan, sprinkle in flour, then cook for 1 minute while stirring.
  6. Slowly whisk in milk. Add salt, pepper, garlic powder, Italian seasoning, and nutmeg. Cook for 2 minutes until thickened.
  7. Add fresh kale and cream cheese, stirring until the kale wilts and the cheese fully melts (about 2 minutes).
  8. Fold browned sausage back into the skillet. Mix everything well, then pour it over the cooked rigatoni in the large bowl. Toss to combine evenly.
  9. Transfer the mixture into your prepared casserole dish. Sprinkle mozzarella evenly on top.
  10. Bake, uncovered, for 25–30 minutes until bubbly and golden. Serve warm and enjoy!

Notes

To save time, buy pre-washed and chopped kale or even baby spinach—they're a shortcut superhero. Dice all your ingredients while waiting for the oven to preheat—it’s a sneaky multitasking win. Want easy cheesy topping? Let the mozzarella chill in the freezer for 5 minutes—it shreds quickly and melts evenly. This casserole reheats beautifully. Store leftovers in airtight containers for up to 4 days.