Baked Rigatoni With Sausage And Kale
Photography Supplied.
A hearty pasta bake with rigatoni, Italian sausage, kale, and a rich tomato sauce, topped with creamy ricotta and a golden cheese crust. Perfect for a comforting family meal or casual entertaining.
Serves: 6 - 8
INGREDIENTS
2.8L water
450g dried rigatoni
Salt
3 tablespoons olive oil
1 onion, finely diced
5 garlic cloves, minced
450g Italian sausage (sweet or spicy), skins removed
1 x 400g tin chopped tomatoes
½ tablespoon chilli flakes (optional)
4 tablespoons fresh oregano, chopped
Black pepper, to taste
3 large handfuls kale, chopped
340g ricotta
4 tablespoons fresh basil, chopped
50g mozzarella, grated
25g Parmesan, grated
METHOD
Cook pasta: Bring salted water to the boil in a Le Creuset Signature Oval Casserole. Cook rigatoni for 10–11 minutes, drain, toss with 1 tablespoon olive oil.
Make sauce: Preheat oven to 200°C (fan 180°C). Heat remaining oil, sauté onion for 4–5 minutes, add garlic and sauté for another minute. Add sausage, cook until browned.
Combine: Stir in chopped tomatoes, chilli flakes (optional), and oregano. Simmer for 10 minutes until slightly thickened. Season, then add kale and pasta.
Bake: Mix ricotta with basil, dollop over the top. Sprinkle mozzarella and Parmesan on top. Bake uncovered for 10 minutes in a preheated oven until cheese melts and browns slightly.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.