Halloween dinner can be tricky when everyone is excited about costumes and candy. These ideas focus on meals that are easy to put together without much fuss. You will find options that work for kids and adults alike. Most use common ingredients and come together in one pan or pot. Pick a few that match what you have on hand for the night.
Helpful Tips Before You Start
A bit of planning keeps Halloween dinner easy and fun.
Prep Ingredients Ahead
Chop vegetables and cook grains the day before. This cuts down on last-minute work.
Mix Make-Ahead and Fresh Dishes
Choose two or three recipes you can finish early. Save one skillet or oven dish for the night of.
Add Quick Spooky Details
Use cookie cutters on cheese or bread for shapes. Olive spiders or red sauce drips take almost no time.
Check Dietary Needs First
Ask guests about allergies or preferences before shopping. A simple swap like gluten-free pasta works for most recipes.
Jack-o’-Lantern Stuffed Peppers with Spiced Beef and Rice
These stuffed peppers turn a classic weeknight meal into a fun Halloween centerpiece. Orange bell peppers get carved with simple faces before filling, which makes them stand out on the table without much extra work. The spiced beef and rice filling stays hearty and savory, with enough tomato and cumin to keep each bite balanced.
This recipe works well for a small family dinner or a casual gathering on Halloween night. The peppers soften just enough in the oven while the filling stays moist from the tomato sauce. Cheese on top adds a light golden finish that contrasts with the bright pepper color.
Serves 4 people.
Ingredients
- 4 orange bell peppers
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked white rice
- 1 can (15 oz) tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees. Cut the tops off each bell pepper and remove the seeds and membranes. Use a small knife to carve simple jack-o’-lantern faces on the front of each pepper. Set the peppers aside.
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the onion and garlic to the skillet. Cook for 3 minutes until the onion softens. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper.
- Pour in the tomato sauce and add the cooked rice. Stir everything together and let it simmer for 2 minutes until heated through.
- Place the carved peppers in a baking dish. Spoon the beef and rice mixture evenly into each pepper. Sprinkle the shredded cheddar cheese over the top of each filled pepper.
- Bake for 25 minutes until the peppers are tender and the cheese is melted and lightly browned. Let the peppers rest for 5 minutes before serving.
Extra Tips
Carve the pepper faces before cooking so the skins stay firm enough to hold their shape. If you want to prepare ahead, stuff the peppers earlier in the day and keep them covered in the fridge until baking time. Leftovers reheat well in a 350-degree oven for about 15 minutes. Skip the cheese if you prefer a lighter top, or swap in Monterey Jack for a milder flavor.Course: Main Course Cuisine: American Equipment: Large skillet, Baking dish, Knife
Mummy-Wrapped Chicken Enchiladas with Smoky Red Sauce
These chicken enchiladas get a Halloween makeover with thin tortilla strips arranged across the top to look like mummy bandages. The dish works well for a casual spooky night dinner because it stays easy to assemble while still feeling fun for the season. The smoky red sauce brings a gentle heat that pairs with tender chicken and melted cheese.
The finished enchiladas come out of the oven with crisp edges on the strips and a rich, slightly charred tomato flavor underneath. Black olive slices serve as simple eyes on each portion.
Serves 4 people.
Ingredients
- 2 cups shredded cooked chicken
- 10 corn tortillas
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 chipotle pepper in adobo sauce
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 1/2 cups shredded Mexican blend cheese
- 4 black olives, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F and lightly oil a 9×13 baking dish.
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened.
- Stir in the fire-roasted tomatoes, chipotle pepper, smoked paprika, and salt. Simmer for 5 minutes, then transfer to a blender and blend until smooth.
- Mix 1 cup of the sauce with the shredded chicken and 1/2 cup of the cheese in a bowl.
- Spoon the chicken mixture into 8 tortillas, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Cut the remaining 2 tortillas into thin strips and lay the strips across the top of the enchiladas in a crisscross pattern to resemble bandages.
- Add two olive slices to each enchilada to form eyes.
- Bake for 20 minutes until the cheese is melted and the tortilla strips are lightly browned.
Extra Tips
Warm the corn tortillas briefly before rolling so they do not crack. If you want a milder sauce, use only half the chipotle pepper. Leftovers reheat well in a 350°F oven for 10 minutes to keep the strips crisp. You can assemble the dish up to the baking step earlier in the day and add the tortilla strips right before it goes into the oven.Course: Main Course Cuisine: Mexican Equipment: Baking dish, Skillet, Blender
Spiderweb Black Bean Chili Served with Cornbread Skulls
This chili brings a fun Halloween touch to dinner without extra fuss. The black bean base stays hearty and spiced while a simple sour cream swirl creates the spiderweb on top. Cornbread baked into skull shapes adds a playful side that pairs well with the warm chili.
It works well for a weeknight meal before trick-or-treating or for a small gathering. The chili tastes smoky and mildly spicy with a creamy finish from the sour cream. The cornbread stays slightly sweet and crumbly.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 large egg
- 3/4 cup milk
- 2 tablespoons melted butter
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft. Stir in the minced garlic and cook for 1 minute more.
- Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and salt to the pot. Stir everything together and bring to a simmer. Cook for 15 minutes, stirring occasionally, until the chili thickens slightly.
- While the chili simmers, preheat the oven to 400 degrees F. In a mixing bowl, combine the cornmeal, flour, baking powder, and salt. In a separate bowl, whisk the egg, milk, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.
- Spoon the cornbread batter into skull-shaped silicone molds or a greased muffin tin. Bake for 15 to 18 minutes until the tops turn golden. Let them cool for 5 minutes before removing.
- Ladle the chili into bowls. Place the sour cream in a small zip-top bag, snip a tiny corner, and pipe a spiral on each bowl. Drag a toothpick through the spiral to form a web pattern. Serve each bowl with one or two cornbread skulls.
Extra Tips
Make the cornbread skulls a day ahead and store them in an airtight container at room temperature. Reheat the chili gently on the stove and add a splash of broth if it thickens too much. Skip the skull molds and cut baked cornbread squares into rough skull shapes with a cookie cutter if needed. The sour cream web holds best when added right before serving.Course: Main Course Cuisine: American Equipment: Large pot, Mixing bowl, Skull-shaped silicone molds or muffin tin
Garlic Roasted Vampire Chicken with Herb-Roasted Vegetables
This garlic-loaded chicken makes a fitting Halloween dinner because the bold garlic flavor ties into the vampire theme without any extra effort. The chicken roasts alongside root vegetables that soak up the same herb and garlic mixture, creating a one-pan meal that feels hearty and seasonal.
The result is tender chicken with crisp skin and vegetables that turn soft and caramelized at the edges. It suits a weeknight dinner or small gathering when you want something simple yet tied to the holiday.
Serves 4 people.
Ingredients
- 1 (4-pound) whole chicken
- 8 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 4 medium carrots, cut into chunks
- 3 large potatoes, cubed
- 1 large onion, cut into wedges
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F. Pat the chicken dry with paper towels and set it in a large roasting pan.
- In a mixing bowl, combine the minced garlic, olive oil, rosemary, thyme, salt, and pepper. Rub half the mixture under the chicken skin and spread the rest over the outside of the bird.
- Add the carrots, potatoes, and onion to the same bowl and toss them with any remaining garlic mixture until coated.
- Arrange the vegetables around the chicken in the roasting pan. Place the pan in the oven and roast for 75 minutes, or until the chicken reaches 165°F in the thickest part of the thigh.
- Remove the pan from the oven and let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables from the pan.
Extra Tips
Add a few unpeeled garlic cloves to the vegetable mix if you want stronger garlic flavor in the side dish. Leftovers keep in the fridge for two days and reheat best in a 350°F oven to restore crisp skin on the chicken.Course: Main Course Cuisine: American Equipment: Roasting pan, Mixing bowl, Oven
Ghostly Shepherd’s Pie with Parmesan Mashed Potato Topping
This shepherd’s pie turns a classic comfort dish into a fun Halloween main. The meat and vegetable filling stays hearty and savory while the topping gets shaped into little ghosts before baking. It works well for a weeknight dinner that still feels themed for the holiday.
The Parmesan adds a sharp note to the creamy potatoes. The finished dish has a golden top with soft centers and a rich, well-seasoned base underneath.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 cup frozen peas
- 4 large russet potatoes, peeled and cubed
- 1/4 cup butter
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 8 small black olive slices
Instructions
- Brown the ground beef in a large skillet over medium heat. Add the diced onion, carrots, and garlic. Cook until the vegetables soften.
- Stir in the tomato paste, beef broth, and Worcestershire sauce. Simmer for 10 minutes until the mixture thickens. Add the peas and cook 2 minutes more. Season with salt and pepper. Transfer to a baking dish.
- Boil the potatoes in a pot of salted water until tender. Drain and return them to the pot.
- Mash the potatoes with the butter and milk until smooth. Stir in the Parmesan cheese and season with salt and pepper.
- Spoon or pipe the mashed potatoes over the meat filling in ghost shapes. Press two olive slices into each ghost for eyes.
- Bake at 400°F for 20 minutes until the potato ghosts are lightly golden.
Extra Tips
Pipe the mashed potatoes with a large round tip or zip-top bag for cleaner ghost shapes. If the filling seems dry after simmering, add a splash more broth before topping. Leftovers reheat well in the oven at 350°F with a cover to keep the potatoes from drying out.Course: Main Course Cuisine: American Equipment: Large skillet, Pot, Baking dish, Potato masher, Piping bag or spoon
Witch’s Cauldron Beef Stew with Root Vegetables and Crusty Bread
This beef stew brings together tender chunks of meat and hearty root vegetables in a thick, savory broth. It works well for a Halloween dinner because it can be made ahead and served straight from the pot. The flavor is earthy and comforting, with a soft texture from the slow-simmered vegetables and bread on the side for dipping.
Serves 4 people.
Ingredients
- 1.5 pounds beef chuck roast, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 potatoes, peeled and cubed
- 4 cups beef broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 loaf crusty bread
Instructions
- Heat the olive oil in a large pot over medium heat. Add the beef pieces and brown them on all sides for about 6 minutes.
- Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
- Stir in the carrots, parsnips, and potatoes. Pour in the beef broth and add the rosemary, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 90 minutes until the beef is tender.
- Ladle the stew into bowls and serve with slices of crusty bread on the side.
Extra Tips
Simmer the stew uncovered for the last 20 minutes if you want a thicker broth. Leftovers reheat well on the stove with a splash of broth to loosen the texture. The crusty bread works best when sliced thick so it holds up to the broth.Course: Main Course Cuisine: American Equipment: Large Pot, Knife, Cutting Board
Pumpkin Sage Risotto with Crispy Pancetta and Fried Sage Leaves
This risotto brings together creamy pumpkin and earthy sage for a hearty fall meal that feels right at home on a Halloween table. The crispy pancetta adds a salty crunch while the fried sage leaves give a light, herbal finish that balances the richness of the rice.
It works well for a weeknight dinner or a small gathering when you want something warm and comforting without much fuss. The texture stays creamy with tender grains, and the flavors lean savory with just enough sweetness from the pumpkin.
Serves 4 people.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup pumpkin puree
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 oz pancetta, diced
- 10 fresh sage leaves
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat the broth in a saucepan over low heat and keep it warm.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced pancetta and cook until crisp, about 5 minutes. Remove the pancetta with a slotted spoon and set it aside on a paper towel.
- In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon butter. Add the diced onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
- Add the Arborio rice and stir to coat it with the oil and butter. Toast the rice for 2 minutes.
- Begin adding the warm broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue until the rice is tender and creamy, about 20 minutes total.
- Stir in the pumpkin puree, remaining 2 tablespoons butter, and Parmesan cheese. Season with salt and pepper. Cook for 2 more minutes until everything is heated through.
- In a small skillet, heat a thin layer of oil over medium heat. Fry the sage leaves for 30 seconds per side until crisp. Drain on a paper towel.
- Top each serving of risotto with the crispy pancetta and fried sage leaves.
Extra Tips
Fry the sage leaves just before serving so they stay crisp. If the risotto thickens too much after cooking, stir in a splash of warm broth to loosen it. Leftovers reheat well with a little extra broth stirred in to restore the creaminess.Course: Main Course Cuisine: Italian Equipment: Large skillet, Saucepan, Small skillet
Bat-Wing Barbecue Ribs with Charred Corn and Slaw
These bat-wing barbecue ribs work well for a Halloween dinner because the dark glaze and individual rib pieces create a simple visual tie-in. The meal combines tender, smoky meat with sweet charred corn and a cool, crunchy slaw that balances the richness.
The flavor profile stays straightforward with barbecue sauce, a light paprika rub, and basic slaw dressing. It suits casual weeknight cooking or small gatherings when you want something hearty without extra fuss.
Serves 4 people.
Ingredients
- 3 pounds baby back pork ribs
- 1 cup barbecue sauce
- 4 ears corn on the cob
- 4 cups shredded cabbage
- 2 carrots, shredded
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 300°F. Cut the ribs into individual pieces between the bones. Rub them with smoked paprika, salt, pepper, and 1 tablespoon olive oil.
- Place the ribs on a baking sheet and cover tightly with foil. Bake for 2 hours until the meat is tender.
- While the ribs bake, mix the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, salt, and pepper in a large bowl to make the slaw. Cover and refrigerate until ready to serve.
- Remove the ribs from the oven and brush generously with barbecue sauce. Return to the oven uncovered for 15 minutes to set the glaze.
- Heat a grill or grill pan over medium-high heat. Brush the corn with the remaining tablespoon of olive oil and season with salt and pepper. Grill the corn, turning every few minutes, until charred spots appear on all sides.
- Brush the ribs with another layer of barbecue sauce and serve them alongside the charred corn and slaw.
Extra Tips
Baste the ribs with barbecue sauce in two stages so the first layer thickens and the second stays glossy. If the corn finishes early, wrap it loosely in foil to keep it warm without steaming off the char. The slaw can be made a few hours ahead, but add the dressing right before serving to keep the cabbage crisp.Course: Main Course Cuisine: American Equipment: Oven, Baking Sheet, Grill or Grill Pan, Large Bowl
Monster Meatball Subs with Marinara and Melted Mozzarella
These subs bring a playful twist to a weeknight favorite with oversized meatballs that feel right at home on Halloween. The combination of savory meat, tangy sauce, and stretchy cheese makes them satisfying without needing extra sides.
They work well when you need a filling dinner that still comes together in one pan plus a quick broil. The rolls stay crisp on the outside while the inside soaks up just enough sauce.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1/2 cup plain breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups marinara sauce
- 4 hoagie rolls
- 8 ounces mozzarella cheese, sliced
Instructions
- Combine the ground beef, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper in a mixing bowl. Mix gently until just blended, then shape into 12 meatballs of equal size.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning often, until browned on all sides and cooked through, about 10 minutes.
- Pour the marinara sauce into the skillet around the meatballs. Reduce the heat to low and let everything simmer together for 5 minutes so the flavors meld.
- Split the hoagie rolls and lay them on a baking sheet. Place under the broiler for 1 to 2 minutes until the cut sides are lightly toasted.
- Place three meatballs into each roll and spoon some of the sauce over the top. Lay mozzarella slices across the meatballs.
- Return the baking sheet to the broiler for 1 to 2 minutes, watching closely, until the cheese is melted and bubbly.
Extra Tips
Form the meatballs the night before and store them covered in the fridge so dinner comes together faster. If the sauce thickens too much while simmering, add a splash of water to loosen it. Leftovers reheat well in a 350 degree oven with the rolls wrapped in foil to keep the bread from drying out.Course: Main Course Cuisine: Italian Equipment: Mixing Bowl, Large Skillet, Baking Sheet
Caramelized Onion and Mushroom Tart with Arugula Side Salad
This caramelized onion and mushroom tart offers a savory option for Halloween dinner. Slow-cooked onions develop a deep sweetness that pairs with earthy mushrooms inside a flaky crust. The side of fresh arugula adds a peppery contrast that keeps the meal balanced.
It works well on a spooky night when you want something warm and satisfying without feeling heavy. The combination of crisp pastry, soft filling, and bright greens creates nice texture variety that suits an evening meal before trick-or-treating or parties.
Serves 4 people.
Ingredients
- 1 sheet puff pastry, thawed
- 3 large yellow onions, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- 4 ounces goat cheese, crumbled
- 4 cups arugula
- 2 tablespoons balsamic vinegar
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Unfold the puff pastry on the sheet and gently score a half-inch border around the edges.
- Heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions and a pinch of salt, then cook for 20 minutes, stirring often, until the onions turn deep golden and soft.
- Add the sliced mushrooms and thyme to the skillet. Cook for another 8 minutes until the mushrooms release their liquid and begin to brown. Season with black pepper and remove from heat.
- Spread the onion and mushroom mixture evenly over the puff pastry, staying inside the scored border. Scatter the crumbled goat cheese on top.
- Bake for 20 minutes until the pastry edges are golden and puffed. While the tart bakes, place the arugula in a mixing bowl and toss with balsamic vinegar, a pinch of salt, and black pepper.
- Remove the tart from the oven and let it cool for 5 minutes. Slice into portions and serve each piece with a handful of the dressed arugula on the side.
Extra Tips
Caramelize the onions fully before adding mushrooms so the filling stays sweet rather than watery. The tart reheats well in a 350°F oven for 10 minutes if made ahead, but dress the arugula only right before serving to keep the greens crisp. If goat cheese feels too tangy, a mild feta works as a direct swap without changing the overall flavor balance.Course: Main Course Cuisine: French Equipment: Baking sheet, Large skillet, Mixing bowl
Smoky Chipotle Pork Tacos with Pickled Onions and Avocado
These tacos bring smoky heat and fresh contrast to a Halloween dinner table. The chipotle pork stays juicy while quick-pickled onions cut through the richness with bright tang. Creamy avocado adds a cool finish that balances each bite.
The recipe works well on busy October evenings because most of the work happens in one skillet and a quick bowl. Warm tortillas hold everything together for a casual, hands-on meal that feels festive without extra decoration.
Serves 4 people.
Ingredients
- 1 lb pork tenderloin, thinly sliced
- 2 chipotle peppers in adobo sauce, minced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 8 corn tortillas
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tsp sugar
- 2 avocados, sliced
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
Instructions
- Place the sliced red onion in a small bowl. Add the apple cider vinegar, sugar, and a pinch of salt. Stir and set aside to pickle while you cook the pork.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chipotle peppers and cook for 30 seconds until fragrant.
- Add the sliced pork tenderloin to the skillet along with the cumin and salt. Cook for 6 to 8 minutes, stirring often, until the pork is browned and cooked through.
- Warm the corn tortillas in a dry skillet or over a low flame for about 30 seconds per side.
- Fill each tortilla with a portion of the chipotle pork. Top with pickled onions, avocado slices, chopped cilantro, and a squeeze of lime.
Extra Tips
Pickle the onions at least 15 minutes ahead so they soften and absorb flavor. If the pork mixture tastes too smoky, add an extra squeeze of lime right before serving to brighten it. Leftovers keep in the fridge for two days and reheat well in a skillet over low heat with a splash of water to keep the meat moist.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, Knife
Cheesy Sausage and Kale Pasta Bake with Toasted Breadcrumbs
This pasta bake brings together savory sausage and earthy kale in a creamy cheese sauce, finished with a layer of crunchy toasted breadcrumbs. It makes a hearty choice for Halloween dinner when you want something warm and filling that still feels a little festive.
The dish offers rich, cheesy flavor with a slight bitterness from the kale that balances the meat. The breadcrumb topping adds texture that holds up well after baking.
Serves 4 people.
Ingredients
- 12 ounces penne pasta
- 1 pound Italian sausage, casings removed
- 4 cups chopped kale
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Cook the penne in a large pot of salted boiling water until al dente, then drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Stir in the garlic and cook for 1 minute.
- Add the kale to the skillet and cook until wilted, about 3 minutes. Remove the mixture from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking, then add the salt and pepper. Cook until the sauce thickens.
- Stir the mozzarella and cheddar into the sauce until melted. Add the cooked pasta and sausage-kale mixture and stir to coat evenly.
- Transfer everything to a 9×13 baking dish. Toss the panko with the remaining tablespoon of olive oil and sprinkle it over the top.
- Bake for 20 minutes until the breadcrumbs are golden and the edges are bubbly. Let it rest for 5 minutes before serving.
Extra Tips
For the best crunch, mix the breadcrumbs with the oil right before sprinkling them on rather than ahead of time. If you want more heat, choose hot Italian sausage. Leftovers reheat well in a 350°F oven for 10 minutes to restore the crisp topping.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Saucepan, 9×13 Baking Dish, Oven
