1. Preheat oven to 425 degrees F. Bring a large pot of water to boil over high heat. Add noodles and boil 5-6 minutes to partially cook. Drain and set aside.

2. Heat a large oven safe skillet over medium heat and add olive oil. Add chicken sausage, salt and pepper and cook 5-6 minutes, breaking it up with the back of a wooden spoon, until browned. Remove sausage crumbles from pan, set aside. Add kale, zucchini, bell pepper and garlic to pan and cook while stirring until kale has wilted and vegetables are tender, about 5-6 minutes.

3. Return the chicken sausage to the pan with vegetables. Stir in marinara, mozzarella and reserved noodles. Stir to combine. Add ricotta on top in scoops. Sprinkle with Parmesan.

4. Bake for 15-20 minutes, until bubbly. Sprinkle with fresh basil and serve.