Mushroom, Kale & Ricotta Pasta Bake
October 30, 2017
"From our Sunday newspaper The Sunday Times."
- 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
Preheat oven to 220C/200C fan forced.
Lightly grease a large baking dish with olive oil.
Cook pasta in a large saucepan of salted boiling water until al dente and drain.
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.
Add the remaining 2 teaspoon oil and kale to the pan and cook, stirring for 3 minutes until wilted.
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.
Transfer to the baking dish and top with the remaining mushroom mixture and sprinkle with parmesan and bake for 20 minutes or until golden.
Allow to cool slightly before serving topped with fried sage leaves.
Tips & Variations
No special items needed.