Sausage Swiss Chard Rigatoni

 If given the option, I could probably live on kale salads all day everyday and be completely happy, but I know this would not go over well with the rest of the family.  While I think my kids are fairly adventurous eaters, they certainly still enjoy all of the things most children their age enjoy, namely pasta.  I will not claim this pasta casserole to be health food, but it is delicious comfort food at its finest.  My brother-in-law’s family first served this to us during one of our visits and ever since we started making it ourselves, we have affectionately called it “Box Pasta”, named after his last name Box.  Somehow “Box Pasta” did not seem descriptive enough for the blog, so I decided to rename it “Sausage Swiss Chard Rigatoni” as a more helpful recipe title for this space.

This casserole has jumbo tubes of rigatoni layered with tomatoes, Italian sausage, provolone, mozzarella, and parmesan.  I added in a healthy dose of chopped swiss chard for color and extra nutrients.  The combination of cheeses makes it more interesting than the typical lasagna-type casserole and I love adding in dark greens when the kids so happily enjoy them.  Also, casseroles that can be made ahead of time and then baked in the oven right before serving are always winners in my book.  Sausage Swiss Chard Rigatoni is simple yet hearty and perfect for serving on a chilly Autumn day.

Sausage Swiss Chard Rigatoni

• Yield: 6

Ingredients

• 1 pound Italian sausage, casings removed
• 4 cups chopped swiss chard
• 12 ounces rigatoni, cooked and drained
• 4 cups tomato sauce, divided
• 6 ounces provolone cheese, sliced
• 3/4 cup sour cream
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 pound mozzarella cheese, sliced
• 1 cup freshly grated Parmesan Cheese
• fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 350.
2. In a large skillet, brown sausage on medium-high heat. Drain sausage and discard drippings. Lower heat to medium. Add swiss chard and stir until just wilted.
3. Spray or lightly coat a 9×13 baking dish with olive oil. Spread rigatoni in the dish. Layer with 2 cups tomato sauce, provolone, sour cream, and sausage swiss chard mixture. Evenly sprinkle with basil, oregano, garlic powder, and pepper. Next layer with the mozzarella and remaining 2 cups tomato sauce. Top with Parmesan.
4. Bake 30 minutes until cheese is melty and casserole is thoroughly heated. Garnish with chopped fresh parsley and serve.

Notes

adapted from Colorado Collage