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.
Main INGREDIENTS
- Pasta
Ingredients
Method
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
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Method
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1Cook 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.
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2Make 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.
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3Combine: Stir in chopped tomatoes, chilli flakes (optional), and oregano. Simmer for 10 minutes until slightly thickened. Season, then add kale and pasta.
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4Bake: 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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