Macaroni casserole with sausage
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 930, total fat 49 G., saturated fats 19 G., proteins 39 G., carbohydrates 82 G., fiber 7 G., cholesterol 115 mg, sodium 1532 mg, sugar 8 G.
Calories 930, total fat 49 G., saturated fats 19 G., proteins 39 G., carbohydrates 82 G., fiber 7 G., cholesterol 115 mg, sodium 1532 mg, sugar 8 G.
For this simple casserole, use hollow pasta. The pasta tubes can be any size, but they need to hold enough sauce to keep the casserole moist and not dry. This casserole perfectly melds all the flavors of its ingredients. Boil rigatoni pasta for the base. Separately, sauté ground Italian sausage with spices, tomatoes, and Swiss chard, adding the necessary veggie crunch. Then, toss the pasta with the meat sauce in a baking dish, top with cheese, and broil for a few minutes until everything is coated in a cheesy crust. The casserole is very filling, nutritious, but not heavy, and most importantly, it makes a delicious end to a busy day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g rigatoni pasta
- 2 tbsp. l. olive oil
- 350 g raw hot Italian sausage, casings removed
- 1 onion, chopped
- 1 small bunch chard, leaves and stems chopped separately
- 3 cloves garlic, crushed
- 1 can (800g) of canned whole peeled tomatoes, crushed by hand
- 0.5 tsp dried oregano
- 1 cup ricotta
- 3/4 tbsp. grated mozzarella
- Parmesan cheese for serving
We recommend
Recipes with similar ingredients: rigatoni pasta, kupaty (fried sausages), chard, tomatoes, ricotta cheese, mozzarella cheese, oregano
Cooking the dish according to the recipe:
- Preheat the oven to broil. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Set aside 0.5 cups of the cooking liquid and discard the rest.
- Meanwhile, heat the olive oil in a large saucepan over medium-high heat. Add the sausage and cook, breaking it up, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook for another 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt, and a few grinds of black pepper.
- Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Then add the pasta and 1/4 cup of the reserved cooking water and stir to coat, adding more cooking water if needed. Season with salt and pepper.
- Transfer to a 3-quart baking dish. Top with ricotta, then sprinkle with mozzarella. Toast in the oven until golden and bubbly, 3 to 5 minutes. Let rest for 5 minutes before serving. Sprinkle with Parmesan.
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