Baked Rigatoni With Sausage And Kale
Photography Supplied.
A hearty pasta bake with rigatoni, Italian sausage, kale, and a rich tomato sauce, topped with creamy ricotta and a golden cheese crust. Perfect for a comforting family meal or casual entertaining.
Serves: 6 - 8
INGREDIENTS
2.8L water
450g dried rigatoni
Salt
3 tablespoons olive oil
1 onion, finely diced
5 garlic cloves, minced
450g Italian sausage (sweet or spicy), skins removed
1 x 400g tin chopped tomatoes
½ tablespoon chilli flakes (optional)
4 tablespoons fresh oregano, chopped
Black pepper, to taste
3 large handfuls kale, chopped
340g ricotta
4 tablespoons fresh basil, chopped
50g mozzarella, grated
25g Parmesan, grated
METHOD
Cook pasta: Bring salted water to the boil in a Le Creuset Signature Oval Casserole. Cook rigatoni for 10–11 minutes, drain, toss with 1 tablespoon olive oil.
Make sauce: Preheat oven to 200°C (fan 180°C). Heat remaining oil, sauté onion for 4–5 minutes, add garlic and sauté for another minute. Add sausage, cook until browned.
Combine: Stir in chopped tomatoes, chilli flakes (optional), and oregano. Simmer for 10 minutes until slightly thickened. Season, then add kale and pasta.
Bake: Mix ricotta with basil, dollop over the top. Sprinkle mozzarella and Parmesan on top. Bake uncovered for 10 minutes in a preheated oven until cheese melts and browns slightly.
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