This easy Jamie Oliver Sausage, Kale, and Ricotta Pasta Bake is a creamy, comforting dish that’s perfect for a quick weeknight dinner. With simple, nutritious ingredients like fresh kale and sausages, this hearty pasta bake is topped with golden, bubbling pecorino cheese for a delicious finish.
Ingredients Needed
- 1 onion
- 2 cloves of garlic
- 1 fresh green chilli
- Olive oil
- 1 lemon
- 4 higher-welfare sausages
- 400g (14 oz) conchiglie pasta
- 200g (7 oz) kale
- 3 sprigs of fresh oregano
- 200g (7 oz) ricotta cheese
- 30g (1 oz) pecorino cheese
How To Make Sausage, Kale And Ricotta Pasta Bake
- Preheat the oven: Preheat the oven to 180ºC (350ºF) or gas 4.
- Prepare the vegetables: Peel and finely slice the onion, peel and chop the garlic, then dice the chilli.
- Fry the onion: Heat a lug of olive oil in a large pan, add the onion, and fry for 5 minutes until softened.
- Add garlic and chilli: Add the garlic, chilli, and lemon zest to the pan, then fry for a couple of minutes.
- Cook the sausages: Chop and add the sausages to the pan, cooking for 10 minutes until golden and cooked through.
- Cook the pasta: Meanwhile, cook the conchiglie pasta according to the package instructions until al dente. Drain, then toss with 1 tablespoon of olive oil and transfer into a baking dish.
- Prepare the kale and oregano: Tear the kale into the pan, then pick, chop, and stir in the oregano. Cook for 2 minutes.
- Combine ingredients: Mix the kale and sausage mixture with the pasta, then stir through half the ricotta and the lemon juice. Taste and adjust seasoning.
- Top the bake: Add dollops of the remaining ricotta on top, then grate over the pecorino. Cover with tin foil and bake for 20 minutes, removing the foil after 10 minutes for a golden, bubbling finish.
Recipe Tips
- Don’t overcook the pasta: Cook the pasta until it’s just al dente (firm to the bite) as it will cook further in the oven. Overcooking can make it mushy.
- Tear the kale instead of chopping: Tear the kale into smaller pieces rather than chopping. This helps it cook more evenly and adds a rustic texture to the dish.
- Save some pasta water: Before draining the pasta, save a little bit of the cooking water. You can add it to the sauce if it feels too thick, helping everything blend smoothly.
- Don’t skip the foil step: Cover the baking dish with foil for the first 10 minutes of baking to keep the moisture in, then remove it to allow the top to become golden and crispy. This gives the perfect texture contrast.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pasta bake cool to room temperature. Then, cover it tightly with plastic wrap or foil and store it in the fridge for up to 3 days.
- Freeze: After cooling, wrap the pasta bake in plastic wrap and aluminum foil, or place it in an airtight container. You can freeze it for up to 3 months. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180ºC (350ºF). Cover the pasta bake with foil and heat for 15–20 minutes, or until hot throughout. Remove the foil for the last 5 minutes to allow the top to crisp up.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 652.1
- Total Fat: 25.9g
- Saturated Fat: 10g
- Total Carbohydrate: 78.7g
- Dietary Fiber: 5g
- Sugars: 5.4g
- Protein: 30.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Winter Pasta Salad
- Jamie Oliver Skinny Carbonara Pasta
- Jamie Oliver Veggie Carbonara Pasta
- Jamie Oliver Spinach Pici Pasta
Jamie Oliver Sausage, Kale And Ricotta Pasta Bake
Description
This easy Jamie Oliver Sausage, Kale, and Ricotta Pasta Bake is a creamy, comforting dish that’s perfect for a quick weeknight dinner. With simple, nutritious ingredients like fresh kale and sausages, this hearty pasta bake is topped with golden, bubbling pecorino cheese for a delicious finish.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180ºC (350ºF) or gas 4.
- Prepare the vegetables: Peel and finely slice the onion, peel and chop the garlic, then dice the chilli.
- Fry the onion: Heat a lug of olive oil in a large pan, add the onion, and fry for 5 minutes until softened.
- Add garlic and chilli: Add the garlic, chilli, and lemon zest to the pan, then fry for a couple of minutes.
- Cook the sausages: Chop and add the sausages to the pan, cooking for 10 minutes until golden and cooked through.
- Cook the pasta: Meanwhile, cook the conchiglie pasta according to the package instructions until al dente. Drain, then toss with 1 tablespoon of olive oil and transfer into a baking dish.
- Prepare the kale and oregano: Tear the kale into the pan, then pick, chop, and stir in the oregano. Cook for 2 minutes.
- Combine ingredients: Mix the kale and sausage mixture with the pasta, then stir through half the ricotta and the lemon juice. Taste and adjust seasoning.
- Top the bake: Add dollops of the remaining ricotta on top, then grate over the pecorino. Cover with tin foil and bake for 20 minutes, removing the foil after 10 minutes for a golden, bubbling finish.
Notes
- Don’t overcook the pasta: Cook the pasta until it’s just al dente (firm to the bite) as it will cook further in the oven. Overcooking can make it mushy.
- Tear the kale instead of chopping: Tear the kale into smaller pieces rather than chopping. This helps it cook more evenly and adds a rustic texture to the dish.
- Save some pasta water: Before draining the pasta, save a little bit of the cooking water. You can add it to the sauce if it feels too thick, helping everything blend smoothly.
- Don’t skip the foil step: Cover the baking dish with foil for the first 10 minutes of baking to keep the moisture in, then remove it to allow the top to become golden and crispy. This gives the perfect texture contrast.
Jamie Oliver Sausage, Kale And Ricotta Pasta Bake