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Ricotta bake recipe
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Sausage, kale & ricotta bake

Ricotta bake recipe
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1 hr 10 mins
Not Too Tricky

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Laura Fyfe

Ingredients

1 onion

2 cloves of garlic

1 fresh green chilli

olive oil

1 lemon

4 higher-welfare sausages

400g conchiglie pasta

200g kale

3 sprigs of fresh oregano

200g ricotta cheese

30g pecorino cheese

Method

  1. Preheat the oven to 180ºC/gas 4.
  2. Peel and finely slice the onion, peel and chop the garlic, then dice the chilli.
  3. Fry the onion in a large pan in a lug of oil for 5 minutes, or until softened.
  4. Add the garlic, chilli and lemon zest, then fry for a couple of minutes. Chop and add the sausages, then cook for 10 minutes until turning golden.
  5. Meanwhile, cook the pasta according to the packet directions until al dente. Drain, then toss with 1 tablespoon of oil and pour into a baking dish.
  6. Tear the kale into the pan, then pick, chop and stir in the oregano. Cook for 2 minutes.
  7. Mix with the pasta, stir through half the ricotta and the lemon juice, and check the seasoning.
  8. Top with the remaining dollops of ricotta. Grate over the pecorino, then cover with tin foil and bake for 20 minutes, or until golden and bubbling, removing the foil after 10 minutes.

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