In a large, deep-sided skillet over medium-high heat, cook sausage, crumbling with a wooden spoon until beginning to brown, about 5 minutes. Add carrot, celery, onion, and garlic, and cook until tender, another 5 minutes. Add sauce and let simmer for 5 minutes, then season with salt and pepper.
Meanwhile, in a separate skillet, heat olive oil over medium-high heat and cook kale until wilted, 3 minutes. Season with salt and pepper, then move to a strainer and press down with paper towels to squeeze out any excess liquid.
In a large bowl, stir together ricotta, Parmesan, and egg. Season with salt and pepper and a pinch of nutmeg, then stir in wilted kale.
Spread a few spoonfuls of sauce in the bottom of a small, deep-sided square or rectangular baking dish. Layer with 3 noodles and cover with 1/3 ricotta mixture.
Add 1/3 mozzarella and cover with sauce; repeat layers two more times, ending with mozzarella on top.
Cover with aluminum foil and bake for 15 to 20 minutes. Heat broiler; cook for 2 minutes or until cheese is bubbling and brown on top. Let cool slightly, then garnish with chopped parsley and serve.
1/4 c. freshly grated Parmesan, plus more for garnish
1 tsp. garlic powder
1 tsp. Italian seasoning
2 large eggs
1/4 c. buttermilk
4 boneless, skinless chicken breasts
Freshly ground black pepper
1 (32-oz.) jar marinara
1 c. shredded fresh mozzarella
1/4 c. thinly sliced basil
Preheat oven to 400°. In a medium bowl, mix together bread crumbs, parmesan, garlic powder, and Italian seasoning.
In another medium bowl, whisk together eggs and buttermilk. Pat breasts dry and season on both sides with salt and pepper. Dip into egg mixture and then dredge in breadcrumbs, making sure all sides are coated. Place in a baking dish and bake until lightly golden and crispy, 20 minutes.
Pour marinara over chicken breasts and top with mozzarella. Bake until cheese is melted and chicken is cooked through, 10 to 15 minutes more. Garnish with more Parmesan and basil and serve immediately.
1/4 c. freshly chopped basil, plus more for garnish
1 tsp. garlic powder
2 oz. (12-oz.) packages frozen cheese ravioli
2 c. shredded mozzarella
Preheat oven to 350º and grease a 9”-x-13” baking dish with cooking spray. Warm a large, nonstick skillet over medium heat and add ground beef and onion. Season with salt and pepper and cook until beef is browned and onion is soft, about 10 minutes, then drain fat and return to skillet. Stir in garlic and marinara, then reduce heat and simmer for flavors to meld, 5 minutes.
Meanwhile, in a medium bowl, add ricotta, egg, 1/4 cup Parmesan, basil, garlic powder, and season with salt and pepper. Stir to combine.
Spread 1/3 of the meat sauce into prepared pan. Top with a single layer of ravioli, half of the remaining meat sauce, half of the ricotta mixture, and half of the mozzarella and remaining Parmesan. Repeat layers, ending on cheeses.
Cover pan loosely with aluminum foil and bake for 30 minutes.Remove foil and bake until golden and bubbly, 15 minutes more. Sprinkle with remaining basil and serve.
1/4 c.coarsely chopped fresh basil, plus more for garnish
Freshly cracked black pepper
Place a rack in the center of the oven and preheat to 375°. Generously brush a 10-inch oven-safe skillet or 10-inch pie dish with butter and set aside.
Make spaghetti: Cook the pasta according to package instructions until al dente. Drain and return to pot. Add butter and stir until melted. Add marinara and cheese and stir well. Transfer to the prepared baking dish, without packing it down too much.
Make the quiche: In a medium bowl, whisk together eggs, cream, milk, butter, basil, salt and pepper. Pour mixture over spaghetti.
Bake until quiche is set and no longer jiggling, 33 to 35 minutes. Heat broiler and cook quiche until the top is golden, up to 5 minutes. Let stand for 15 minutes, then sprinkle with basil and serve. This quiche is delicious served warm, at room temperature, or chilled.