BAKED RIGATONI WITH RICOTTA, SWISS CHARD AND ITALIAN SAUSAGE

By KathiecooksandRobeats

This is an absolutely delish casserole. Huge so it serves a large crowd or there will be many leftovers that are delicious! I use spinach instead of Swiss Chard.

Ingredients

• Sauce:
• 1 tbsp (15 mL) canola oil 500 g good-quality Italian sausage, mild or hot
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tbsp (15 mL) chopped fresh thyme
• 1 tbsp (15 mL) chopped fresh rosemary
• 1 tsp (5 mL) dried oregano pinch or more of hot pepper flakes
• few glugs of red wine
• 1 can (28 oz/796 mL) crushed tomatoes
• small handful of cherry tomatoes, cut in half
• 1 tbsp (15 mL) honey
• salt and pepper to taste
• Filling:
• 1 500g tub of ricotta cheese (not low fat) 1 egg
• 1/2 cup (125 mL) grated Parmesan cheese
• 1/4 cup (60 mL) chopped fresh basil pinch hot pepper flakes
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 tbsp (15 mL) olive oil
• 1 bunch Swiss chard or spinach
• chopped salt and pepper
• 3 cups (750 mL) shredded mozzarella

Details

Adapted from

Preparation

Step 1

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.