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Sausage, kale & ricotta bake
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Total Time:
1 hour 10 minutes
Ingredients:
  • 1 onion
  • 2 cloves of garlic
  • 1 fresh green chilli
  • 1 lemon
  • 4 higher-welfare sausages
  • 400 g conchiglie pasta
  • 200 g kale
  • 3 sprigs of fresh oregano
  • 200 g ricotta cheese
  • 30 g pecorino cheese
Instructions:
  • Preheat the oven to 180ºC/gas 4. Slice the onion, chop the garlic, and dice the chili. Sauté the onion in a large pan with oil until softened. Add garlic, chili, and lemon zest and sauté for a couple of minutes. Add and cook the sausages until golden. Cook pasta until al dente, drain, toss with oil, and transfer to a baking dish. Tear kale into the pan, add oregano, and cook for 2 minutes. Mix pasta with kale, ricotta, lemon juice, and season. Top with remaining ricotta dollops, pecorino, cover with foil, and bake until golden and bubbly.

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