Recipe: Mushroom Sage and Kale Pasta Bake

I’ve been on a big of a pasta bake making session this winter, and this mushroom sage and kale pasta bake is another winner. It’s creamy and delicious and can even be made in advance. I do love anything that helps make my weeks run more smoothly!

Mushroom Sage and Kale Pasta Bake | I Spy Plum Pie

This recipe is slightly amended from one I found at Taste

Ingredients List

  • 375g pasta
  • Brown onion
  • 3 cloves garlic
  • Bunch of sage
  • 400g mushrooms
  • Bunch of kale
  • 350g ricotta
  • 3/4 cup milk
  • 2 eggs
  • 1 lemon
  • 2tsp nutmeg
  • 1/3 cup parmesan (or nutritional yeast)
  • 1/3 cup breadcrumbs


  1. Preheat oven to 220C
  2. Cook pasta until just al dente then set aside
  3. Finely dice the onion and garlic and cook for 3-4 minutes, until translucent
  4. Roughly chop the mushrooms and add to the pan with 3/4s of the sage leaves
  5. Cook for 5-6 minutes, until the mushrooms are browned then remove and set aside
  6. Heat some oil in the pan and slice the kale and add to the pan, cooking until wilted then add to the mushroom mixture
  7. In a bowl whisk together the ricotta, milk, eggs, lemon zest, lemon juice and nutmeg until smooth, season with salt and pepper
  8. Stir together the pasta, ricotta mix, mushrooms and kale then spoon into a baking dish
  9. Combine the parmesan and breadcrumbs then sprinkle over the dish
  10. Bake for 20 minutes, until the top is browned and the sauce is bubbling
  11. Fry the remaining sage leaves until crispy then sprinkle on top of the dish before serving

Mushroom Sage and Kale Pasta Bake | I Spy Plum Pie

I love the earthy, wintery flavours of this dish and the crunchy sage leaves on top. It reheats really well too, so it’s perfect to make on a Sunday and then enjoy during the week. I highly recommend you giving it a try!

Mushroom Sage and Kale Pasta Bake | I Spy Plum Pie

What’s on the table at your place tonight? Maybe give this mushroom, sage and kale pasta bake a try!

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