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Cheesy rigatoni pie with crispy kale
Cheesy rigatoni pie with crispy kale
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Cheesy pasta pie topped with crispy kale for extra crunchiness.
Ingredients:
  • 500g dried rigatoni pasta
  • 82.50 ml grated parmesan
  • 140g bag chopped kale
  • 500g fresh ricotta
  • 82.50 ml chopped fresh basil
  • 126.25 gm thickened cream
  • 128.75 gm milk
  • 400g jar napoletana pasta sauce
  • 332.50 ml grated mozzarella
  • 40.00 ml panko breadcrumbs
  • 1 tsp grated lemon rind
  • Mixed salad, to serve
Instructions:
  • Preheat the oven to 180C and grease a 23cm round springform pan at the base.
  • Boil pasta in salted water until just tender (2 minutes less than package directions). Drain and stir in Parmesan cheese. Mix well.
  • Place half of the kale in a colander and swiftly pour over boiling water. Allow to cool for 5 minutes. Transfer the kale to a large bowl and mix in ricotta, basil, cream, milk, garlic, and eggs. Season generously and stir well to combine all ingredients.
  • Arrange pasta upright in pan closely together. Drizzle ricotta mixture over pasta, pressing it into the openings. Spread a layer of pasta sauce on top and sprinkle with mozzarella. Cover with greased foil and bake for 40 minutes. Uncover and bake for an additional 20 minutes until the mozzarella is golden. Let it rest for 15 minutes before serving.
  • In a medium frying pan over medium-high heat, heat oil and add breadcrumbs. Cook for 1 minute until they start to brown. Next, add the rest of the kale and cook for 2 minutes until it turns bright green. Stir in lemon rind, season, and enjoy!
  • Use a butter knife to gently loosen the edges of the pie. Carefully transfer the pie to a serving platter and generously top it with the flavorful kale mixture. Enjoy your meal by serving the pie alongside a fresh salad.

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