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Italian sausage and risoni tray bake
Italian sausage and risoni tray bake
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Simply gather, place on tray, bake - dinner made simple!
Ingredients:
  • 332.50 ml dried risoni
  • 680g jar tomato, basil and garlic pasta sauce
  • 382.50 gm salt reduced chicken style liquid stock
  • 1/2 bunch silverbeet, stems removed, leaves shredded
  • 8 thick Italian sausages
  • 2 small yellow capsicum, thickly sliced
  • 250g cherry truss tomatoes, cut into small bunches
  • 100g fresh ricotta, crumbled
  • 125.00 ml fresh basil leaves
  • 75.00 gm basil pesto
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Spread risoni evenly on a 4cm-deep, 27cm x 35cm metal baking tray. Pour pasta sauce and stock over the risoni, mixing thoroughly. Cover the tray tightly with foil and bake for 15 minutes.
  • Uncover the dish and add the silverbeet, stirring thoroughly. Arrange the sausages and capsicum on top. Bake for 10 minutes before adding the tomatoes, then bake for another 15-20 minutes until the sausages are golden and fully cooked.
  • Top with creamy ricotta and fresh basil leaves, then generously drizzle with flavorful pesto. Enjoy alongside a bed of crisp salad leaves.

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