Mushroom, Kale & Ricotta Pasta Bake

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.