Sausage Kale and Spaetzle Pesto Bake with Creamy Parmesan Sauce
This hearty German-inspired casserole combines homemade spaetzle with smoky sausage, wilted kale, and a rich pesto cream sauce. The tender egg noodles are pan-fried until golden before being tossed with caramelized sausage and fresh kale, then baked in a luxurious Parmesan cream sauce infused with basil pesto. Perfect for cold weather comfort dining or feeding a crowd, this one-dish meal offers satisfying textures and bold flavors that make it ideal for family dinners or casual entertaining.
Ingredients
- 1 clove garlic
- 3 tablespoons pine nuts, toasted
- 1 cup fresh basil leaves, packed
- ½ cup extra virgin olive oil
- 2 ½ tablespoons Parmesan, grated
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- ⅝ cup whole milk
- 3 tablespoons unsalted butter, divided (1 tablespoon melted and cooled)
- 4 teaspoons extra virgin olive oil, divided
- 2 smoked sausages, thinly sliced
- ½ bunch kale, ribs removed and chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 ½ cups heavy cream
- ¼ cup Parmesan, grated, divided
- salt and pepper, to taste
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Pulse garlic and pine nuts in food processor 4 to 5 times
- 3
Add basil and blend, then slowly stream in olive oil until incorporated
- 4
Transfer pesto to bowl and fold in Parmesan, season with salt and pepper
- 5
Whisk together flour and salt in medium bowl
- 6
Whisk together eggs, milk and melted butter in small bowl
- 7
Pour egg mixture into flour mixture and whisk until smooth
- 8
Bring large pot of salted water to boil
- 9
Push batter through spaetzle maker or colander holes into boiling water
- 10
Boil spaetzle for 3 to 4 minutes until they float
- 11
Drain with slotted spoon and transfer to large bowl, repeat with remaining batter
- 12
Melt butter in large skillet over medium-high heat
- 13
Add spaetzle and cook 4 to 5 minutes until lightly browned and crisp
- 14
Season with salt and pepper, transfer to mixing bowl
- 15
Heat oil in same skillet and saute sausage 3 to 4 minutes until edges brown
- 16
Transfer sausage to bowl with spaetzle
- 17
Add remaining oil to skillet and saute kale 5 to 6 minutes until wilted but firm
- 18
Season kale and transfer to bowl with sausage and spaetzle
- 19
Reduce heat to medium and melt butter in skillet
- 20
Saute garlic and shallot for 2 to 3 minutes
- 21
Add cream, bring to boil, then simmer until reduced by one-third
- 22
Season cream sauce and stir in Parmesan until thickened
- 23
Remove from heat and stir in pesto until incorporated
- 24
Pour pesto cream sauce over sausage mixture and fold until coated
- 25
Transfer to greased 9x13 inch baking dish and top with remaining Parmesan
- 26
Bake for 20 to 25 minutes until bubbling and lightly browned
- 27
Cool for 10 minutes before serving
Tips
Make sure spaetzle batter is thick enough to hold its shape when pushed through holes - it should drop cleanly into the water without being too thin.
Don't overcook the kale - it should be wilted but still have some texture and bright green color for the best contrast in the finished dish.
Let the casserole rest for 10 minutes after baking to allow the sauce to set slightly, making it easier to serve without being too liquidy.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can assemble casserole up to 1 day ahead, cover and refrigerate, then bake when ready
Serve hot directly from baking dish with crusty bread or simple green salad
Common Mistakes
Don't let spaetzle overcook or it will become mushy - remove as soon as it floats
Avoid reducing cream sauce too much or it will break when reheated
Don't skip browning the spaetzle in butter or you'll miss the crispy texture contrast
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use store-bought spaetzle instead of making it from scratch?
Yes, you can use dried or frozen spaetzle. Cook according to package directions, then proceed with browning in butter before adding to the casserole.
What if I don't have a spaetzle maker?
Use a colander with large holes or a coarse cheese grater. You can also cut small pieces of dough directly from a cutting board into the boiling water.
How long will leftovers keep in the refrigerator?
Leftovers will keep covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, adding a splash of cream if needed.