Sausage & Kale Orecchiette Bake (pasta casserole)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 2 cups cooked orecchiette (about half the original recipe) and 1 cup of the sausage–tomato–kale mixture (with about 2 tablespoons of reserved sauce); reserve 2 tablespoons crumbled feta and 2 tablespoons grated Parmesan. leftover Greek Orecchiette Pasta
- 2 TBSP plain breadcrumbs (optional)
- Fresh parsley or oregano for garnish (optional)
- 1 cup shredded mozzarella (or 1 cup shredded provolone)
- 1–2 TBSP whole milk or cream (to loosen, if needed)
Directions
- Preheat oven to 375°F.
- In a mixing bowl combine the reserved 2 cups orecchiette and 1 cup sausage–tomato–kale mixture.
- Stir in 2 tablespoons of the reserved pasta water or 1–2 TBSP cream and the 2 tablespoons Parmesan.
- Fold in 3/4 cup of the shredded mozzarella.
- Spoon into a small (8x8-inch) baking dish, sprinkle remaining mozzarella and the reserved 2 tablespoons feta on top, and finish with breadcrumbs if using.
- Bake 18–22 minutes until bubbly and golden on top.
- Let rest 5 minutes, garnish with parsley and serve.