| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces rigatoni
- 2 tablespoons extra-virgin olive oil
- 12 ounces hot Italian sausage, casings removed
- 1 onion, chopped
- 1 small bunch Swiss chard, leaves and stems chopped separately
- 3 cloves garlic, minced
- 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
- 1/2 teaspoon dried oregano
- Freshly ground pepper
- 1 cup ricotta cheese
- 3/4 cup shredded mozzarella cheese
- Parmesan cheese, for topping
Instructions
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, 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 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
- Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.
Nutrition Facts
| Calories | 930 |
| Total Fat | 49 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 115 milligrams |
| Sodium | 1532 milligrams |
| Carbohydrates | 82 grams |
| Dietary Fiber | 7 grams |
| Protein | 39 grams |
| Sugar | 8 grams |
Reviews
Used mascarpone cheese since my ricotta went bad before the date! I also used 2 cans of tomatoes. A little soupy but so much flavor. Easy to make and easy to clean up!
Fantastic blend of flavors. Even better the next day.
Hearty but not heavy, nutritious and delicious! He Swiss chard adds an important crunch and green element that cuts 5e sausage. Also appreciate that it’s easy to put together and you can bake after assembled to melt the cheese while cleaning up. I made it exactly as directed and it was delectable. Would definitely make again.
Made this tonight for a fun friends dinner…..it was such a hit! I doubled the recipe except for the pasta….only 1 1/2 times pasta. Made it ahead of time, then baked at 350° for 45 minutes covered with foil and 15 minutes uncovered. Served with salad and cheese bread. Definitely a keeper M
Very good recipe! Next time I would bake it off in a 375 degree oven for 25-30 minutes.
Followed exactly except I forgot to add the pasta water. Even without, it was awesome! Easy and delicious = a win for a weeknight meal!
Excellent! Followed the recipe pretty much exact and it was a total winner; the simple tomato sauce is perfect. I added all the cheese in the recipe but next time I’ll probably leave out the mozzarella, I don’t think it needs it.
Dish was great! I switched out the Swiss chard for fresh spinach and used Italian turkey sausage instead of pork. Received great reviews from my mom, who took a to go container, my husband and littles.
I did pre-make it and will add a bit more noodle water next time in order to make is saucier.
I did pre-make it and will add a bit more noodle water next time in order to make is saucier.
This dish was easy to make and delicious! I did substitute turkey sausage and used a little more ricotta on the top. Broiling the dish helped to “puff” the cheese and really added to the dish. Will make again!