Mushroom, Kale & Ricotta Pasta Bake

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"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings


  • Serving Size: 1 (451.9 g)
  • Calories 808.1
  • Total Fat - 32.3 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 166.6 mg
  • Sodium - 849.7 mg
  • Total Carbohydrate - 91.8 g
  • Dietary Fiber - 13.3 g
  • Sugars - 7.3 g
  • Protein - 43.2 g
  • Calcium - 1051.5 mg
  • Iron - 2.4 mg
  • Vitamin C - 50.9 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 220C/200C fan forced.

Step 2

Lightly grease a large baking dish with olive oil.

Step 3

Cook pasta in a large saucepan of salted boiling water until al dente and drain.

Step 4

Meanwhile heat 1 1/2 tablespoons oil in a large non-stick frying pan over medium-high heat and add the onion and garlic and cook stirring, for 3 minutes, until softened and then increase the heat to high and add the sage and mushrooms to the pan. season and cook, stirring for 5 to 6 minutes or until mushrooms and browned and transfer to a bowl.

Step 5

Add the remaining 2 teaspoon oil and kale to the pan and cook, stirring for 3 minutes until wilted.

Step 6

Combine the ricotta, milk, eggs, lemon rind and juice in a bowl (the mixture may curdle slightly) and season and then then add ricotta mixture, kale and three-quarters of the mushroom mixture to the pasta and stir to combine.

Step 7

Transfer to the baking dish and top with the remaining mushroom mixture and sprinkle with parmesan and bake for 20 minutes or until golden.

Step 8

Allow to cool slightly before serving topped with fried sage leaves.

Tips & Variations

No special items needed.