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.
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[email protected]I've made this dish for potlucks and parties and it's always a hit. It's a great way to feed a crowd.
Sami Bajwa
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Tyiesha Fletcher
[email protected]I was looking for a vegetarian version of this recipe, so I omitted the Italian sausage and added some extra vegetables.
Hihi Gjj
[email protected]I'm not a fan of ricotta cheese, so I substituted it with cottage cheese. It worked out great!
Lakshmi sorkar
[email protected]This recipe is a great starting point, but you can easily customize it to your own liking. For example, you could add different types of cheese or vegetables, or use a different type of sausage.
Stolas _Owl
[email protected]I made some modifications to this recipe and it turned out great! I used a different type of cheese and added some extra vegetables.
Ngobeni Bapse
[email protected]I would not recommend this recipe. It was a waste of time and money.
Arbind Thakur
[email protected]This recipe was a disaster! The pasta was overcooked and the sauce was too runny.
Samuel Walter
[email protected]I was disappointed with this recipe. The flavors were bland and the dish was全体的に物足りない。
nimco maxamad
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover Italian sausage.
Zee Zee
[email protected]This recipe was easy to follow and the dish turned out great! I will definitely be making it again.
Tawsif Nur
[email protected]I made this dish for my family and they loved it! Even my picky kids ate it up.
game yt
[email protected]This dish was a bit time-consuming to make, but it was worth the effort. The end result was a delicious and impressive meal that was perfect for a special occasion.
Rosalyn Vargas
[email protected]I was hesitant to try this recipe because I'm not a huge fan of Swiss chard, but I'm glad I did! The bitterness of the chard was perfectly balanced by the sweetness of the ricotta and the savory Italian sausage.
Nathy Kieto
[email protected]This baked rigatoni dish was an absolute delight! The combination of ricotta, Swiss chard, and Italian sausage was simply divine. The flavors melded together perfectly, creating a rich and satisfying meal.