Jamie Oliver Sausage, Kale And Ricotta Pasta Bake

This one’s a hug disguised as a pasta bake. I made it on one of those grey evenings where I couldn’t tell if I needed a nap, a cry, or just a massive bowl of something baked and bubbling. Turns out — it was the last one.

The sausages get all crispy and golden in the pan while the kale sneaks in like, “Hi! I’m healthy!” but it’s the cheese — good grief, the cheese — that pulls it all together. Ricotta for creaminess, pecorino for that salty, sharp edge. The lemon? That’s the secret. Brightens the whole thing like flicking on the lights.

I didn’t even bother with a side salad. Just grabbed a fork and sat on the kitchen floor while it cooled, burning my tongue slightly but worth it. Every single bite.

Why You’ll Love It

• Crispy sausage bits = pure gold
• Feels indulgent but has greens, so balance!
• Makes your kitchen smell like you know what you’re doing
• Easy to reheat and maybe even better the next day
• Great for picky eaters — they won’t notice the kale
• Looks like effort, tastes like love

Ingredients

• 1 onion, peeled and finely sliced
• 2 cloves garlic, chopped
• 1 fresh green chilli, diced (skip it if you’re spice-sensitive)
• Olive oil, for frying
• Zest and juice of 1 lemon
• 4 sausages (go good quality, it matters here)
• 400g conchiglie pasta
• 200g kale, torn up (no stalks, please)
• 3 sprigs fresh oregano, chopped
• 200g ricotta cheese
• 30g pecorino cheese, grated

How to Make It

Soften the onion situation:

Get a big pan hot, splash in some oil, and fry the onion gently for about 5 minutes until it starts to slump.

Build the flavour base:

Add garlic, chilli, and lemon zest. Let that all fry gently for another 2-ish minutes. Feels like nothing, but it’s key.

Smash the sausage in:

Peel and crumble the sausage into the pan. Stir and fry for 10 minutes until it smells incredible and gets that golden crust.

Boil the pasta (don’t overdo it):

Cook your conchiglie in salted water till just al dente. Drain it and toss with a glug of oil so it doesn’t stick.

Bring in the green:

Chuck in the kale and oregano with the sausage mix, cook just a couple minutes until the greens wilt. Toss it all with the pasta.

Make it cheesy and bake:

Stir through half the ricotta and the lemon juice. Season it all. Transfer to a baking dish, dollop the rest of the ricotta on top, grate over the pecorino, and cover with foil.

Let it bubble:

Bake for 20 minutes at 180°C (uncover after 10). You’re looking for golden and bubbling.

Common Mistakes and How to Dodge Them

Dry pasta bake?
You probably overbaked or didn’t use enough ricotta. Add a splash of pasta water next time before baking.

Kale too chewy?
Rip it small and don’t skip the sauté — kale needs a little TLC.

Bland?
Lemon juice, salt, and enough cheese are your best friends here. Taste and adjust.

Sausage burnt?
Lower your heat. Sausages like a gentle crisp, not a cremation.

Storage and Reheating

Fridge: Keeps 3–4 days, no issue.
Microwave: Totally fine — cover it so it doesn’t dry out.
Oven: Reheat at 180°C for about 15 mins covered, then uncover to crisp.
Freezer: Yep! Freeze before baking or after — both work. Just let it thaw fully before reheating.

Frequently Asked Questions

Can I use a different pasta?
Totally. Penne or rigatoni work well — anything short and chunky.

What if I hate kale?
Use spinach. Or skip greens altogether, no judgement.

No ricotta?
Cottage cheese or mascarpone could work. It’s more forgiving than it looks.

Can I make this veggie?
Yep — swap sausages for plant-based ones or roasted mushrooms.

Nutrition Facts (Per Serving):

• Calories: 510
• Fat: 22g
• Carbs: 55g
• Protein: 25g
• Sodium: 610mg
• Sugar: 4g