Mushroom, Kale & Ricotta Pasta Bake
Recipe: #28539
October 30, 2017
Categories: Penne, Kale, Mushrooms, Potluck, Oven Bake, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.