Preheat your oven to 375°F (190°C). Grease a 9x13 casserole dish with nonstick cooking spray. prep

Bring a medium pot of water to a boil for the pasta. Once boiling, add the pasta and cook for about 10 minutes, or until al dente. Drain the pasta and set aside. prep

In a medium skillet, heat the vegetable oil over medium heat. Add the sliced turkey sausage and cook for about 10 minutes, flipping halfway through until browned. Remove from the skillet and set aside. prep

In the same skillet, add the diced onions and sliced mushrooms. Sauté for about 5 minutes, stirring occasionally, until softened. prep

Melt butter in the skillet with the mushrooms and onions, then stir in the flour. Cook for 1 minute to create a roux. mix

Slowly add the milk while stirring to avoid lumps. Add salt, pepper, garlic powder, Italian seasoning, and nutmeg. Continue cooking for 2 minutes, until the sauce thickens. mix

Add the chopped kale and cream cheese to the skillet. Stir until the kale wilts and the cream cheese melts into the sauce, about 2 minutes. mix

Add the browned sausage and any drippings back into the skillet. Stir to combine. fold

Add the cooked pasta to a large bowl, then pour the sausage and vegetable mixture into the bowl. Stir until everything is evenly combined. fold

Transfer the entire mixture into the prepared casserole dish and spread evenly. Assemble

Top the casserole with shredded mozzarella cheese, spreading it evenly over the surface. bake

Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. bake

Remove from the oven and allow to cool slightly before serving. finish