BAKED RIGATONI WITH RICOTTA, SWISS CHARD AND ITALIAN SAUSAGE RECIPE
Provided by KathiecooksandRobeats
Number Of Ingredients 22
Steps:
- 1. Cook pasta in a large pot of boiling salted water until it's still a little firm (about 7 minutes) - it will cook more in the oven. Drain, and set aside. 2. To make the sauce, heat a large saucepan over medium high heat. Add the oil. Squeeze the sausage out of the casings, and cook until no longer pink inside, breaking up with a wooden spoon. Add the chopped onion and garlic, herbs and red pepper flakes. Cook until the onions are translucent. 3. Add the glugs of wine, if you wish, let reduce for a bit, then add the crushed tomatoes, cherry tomatoes, honey and a little salt and pepper. Bring to a boil, stirring, then reduce heat to medium-low and simmer for about 30 minutes, stirring now and again. Adjust the seasonings. 4. Meanwhile, in a large bowl, mix together the ricotta, egg, Parmesan, basil and red pepper flakes. Heat a medium skillet over medium-high and add olive oil. Sauté the onion until translucent and then add the chard. Cook until soft. Let cool a bit, then add to the cheese mixture. To assemble: In a large, deep 3L casserole dish, lay down some sauce, then half noodles, then the ricotta filling, then remaining noodles, remaining sauce and finish with the mozzarella. Bake until cheese is bubbly and golden, about 25 minutes. Let sit 5 minutes before cutting. Serve with crusty bread and a big salad. Makes lots for 8.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ramson Gapsy
[email protected]This recipe was a bit too spicy for my taste. I think I will use a milder sausage next time.
Md Ayas
[email protected]This was a delicious and satisfying dish. I would definitely recommend it.
sa On
[email protected]I loved the creamy texture of the ricotta and the earthy flavor of the Swiss chard. The Italian sausage added a nice savory flavor to the dish.
Faisal Rajput
[email protected]This recipe was easy to follow and the dish turned out great. I will definitely be making it again.
Mishi Bahar
[email protected]The ricotta and Swiss chard were a bit too overpowering for my taste. I think I will use less of them next time.
Tashobya Edgar
[email protected]This dish was a bit bland for my taste. I think I will add some more spices next time.
James Yona
[email protected]I would recommend using a high-quality Italian sausage for this recipe. It really makes a difference in the flavor of the dish.
Amanda Ramirez
[email protected]This recipe was a bit time-consuming, but it was worth it. The dish was delicious and everyone loved it.
Misbah Chw
[email protected]I loved the combination of flavors in this dish. The ricotta and Swiss chard were a perfect match for the Italian sausage.
mahter shoaib
[email protected]This was a delicious and easy recipe. I will definitely be making it again.
Cristopher Soto
[email protected]The pasta was a bit overcooked, but the overall flavor of the dish was still good.
Uraraka My Beloved
[email protected]This recipe was a bit too salty for my taste. I think I will use less Italian sausage next time.
Meire B
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it and asked for the recipe. I will definitely be making this again.
Brian Ricks
[email protected]This dish was so flavorful and satisfying. The ricotta and Swiss chard added a creamy and earthy flavor, while the Italian sausage gave it a nice kick. I would highly recommend this recipe.
Nic Irfan
[email protected]I was pleasantly surprised by how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the dish turned out great.
Manjari Bhujel
[email protected]This baked rigatoni was a hit with my family! The combination of ricotta, Swiss chard, and Italian sausage was delicious, and the pasta was cooked perfectly. I will definitely be making this again.