Baked Rigatoni With Sausage And Greens Recipe

About this recipe

A hearty baked rigatoni dish featuring savory Italian sausage, tender broccoli rabe, and a rich tomato sauce, topped with bubbling mozzarella cheese. Perfect for a comforting dinner.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 75 Nos Oregano Sachet
• 10 g Fresh Thyme
• 500 G Reggia Rigatoni
• 125 g Mooz Butter Garlic & Herbes
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 825 g Royal Grove Tomato Puree
• 100 g Kale Leaf
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper

Instructions

1. 1. Preheat the oven to 375°F. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 diced onion and cook until softened, about 5 minutes.
2. 2. Add a 28-ounce can of tomato puree, 1 teaspoon of oregano, and 1 teaspoon of thyme to the skillet. Simmer for 20 minutes, breaking up the puree with a wooden spoon. Season with salt and pepper to taste.
3. 3. Bring a large pot of water to a boil. Roughly chop 1/2 bunch of kale and blanch it in the boiling water for 1 minute. Remove with tongs, drain in a colander, and rinse under cold water to stop the cooking.
4. 4. In the same pot of boiling water, cook 1/2 pound of rigatoni until very al dente, about 3 minutes less than the package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
5. 5. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the cooked kale and sauté until heated through. Add the sautéed kale to the tomato sauce.
6. 6. Grease a casserole dish with 1 tablespoon of butter. Combine the cooked rigatoni and kale in the dish. Pour the tomato sauce with sausage over the pasta and mix gently to combine.
7. 7. Top the dish with 2 cups of shredded mozzarella cheese. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbling. Serve hot.