Cheesy rigatoni pie with crispy kale

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How to make Cheesy rigatoni pie with crispy kale

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 1:10
  • Total Time : 1:40

Ingredients

  • 500g dried rigatoni pasta
  • 1/3 cup grated parmesan
  • 140g bag chopped kale
  • 500g fresh ricotta
  • 1/3 cup chopped fresh basil
  • 1/2 cup thickened cream
  • 1/2 cup milk
  • 2 garlic cloves, crushed
  • 2 eggs, lightly beaten
  • 400g jar napoletana pasta sauce
  • 1 1/3 cups grated mozzarella
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons panko breadcrumbs
  • 1 teaspoon grated lemon rind
  • Mixed salad, to serve

Method

  • Step 1 Preheat oven to 180C. Grease a 23cm round (base) springform pan.
  • Step 2 Cook pasta in a saucepan of boiling salted water until al dente (cook for 2 minutes less than packet instructions). Drain. Add parmesan. Toss to combine.
  • Step 3 Place half of the kale in a colander. Pour over a kettle of boiling water. Cool 5 minutes. Place kale in a large bowl with ricotta, basil, cream, milk, garlic and eggs. Season. Stir to combine.
  • Step 4 Tightly pack pasta, standing upright, into prepared pan. Place pan on a baking tray. Pour over ricotta mixture. Using your finger, press cheese mixture into holes. Spread top with pasta sauce. Sprinkle with mozzarella. Cover with greased foil. Bake for 40 minutes. Remove foil. Bake for a further 20 minutes or until mozzarella is golden. Stand 15 minutes.
  • Step 5 Meanwhile, heat oil in a medium frying pan over medium-high heat. Add breadcrumbs. Cook for 1 minute or until starting to brown. Add remaining kale. Cook, stirring for 2 minutes or until kale turn bright green. Stir in lemon rind. Season.
  • Step 6 Run a butter knife around edge of pie. Transfer to serving platter. Top with kale mixture. Serve with salad.

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