Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Remove Italian sausage from casing, if necessary.

Evenly divide sausage between both provided trays and break into smaller pieces. Top evenly with 2 tsp. olive oil.

Bake uncovered in hot oven until sausage reaches a minimum internal temperature of 160 degrees, 15-18 minutes.

While sausage bakes, continue recipe.

Drain beans.

In a mixing bowl, combine cream base, chicken base, cream cheese, half the shredded cheese (reserve remaining for garnish), 1/4 cup water, and red pepper flakes (to taste). Set aside.

After 15-18 minutes, carefully remove both trays from oven. Break sausage into smaller pieces and drain excess liquid from trays. Trays will be hot! Use a utensil.

Evenly divide kale, beans, and cream mixture between both trays and stir to combine.

Cover trays with foil.

Wrap baguette in foil and place directly on oven rack. Bake trays and baguette covered in hot oven until cream mixture is simmering and baguette is heated through, 15-20 minutes.

Carefully remove baguette and trays from oven. Evenly divide lemon juice between trays and stir to combine.

To serve, garnish with remaining shredded cheese. Bon appétit!