Ingredients

• 375g wholegrain penne pasta
• 2 tablespoons extra virgin olive oil
• 1 small brown onion, finely chopped
• 3 garlic cloves, crushed
• Small bunch of fresh sage, leaves picked
• 300g small mixed mushrooms
• 1 bunch Tuscan kale, stems removed, thinly sliced
• 350g fresh ricotta
• 185ml (3/4 cup) milk
• 2 eggs
• 1 lemon, rind finely grated, juiced
• 60g (3/4 cup) finely grated parmesan
• Fried sage leaves, to serve

Method

• Step 1 Preheat the oven to 220C/200C fan forced. Lightly grease a large baking dish with olive oil.
• Step 2 Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
• Step 3 Meanwhile, heat 1 1/2 tbs oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 3 minutes, until softened. Increase the heat to high and add the sage and mushrooms to the pan. Season. Cook, stirring, for 5-6 minutes or until mushrooms are browned. Transfer to a bowl. Add the remaining 2 tsp oil and kale to the pan and cook, stirring, for 3 minutes, until wilted.

• Step 4 Combine the ricotta, milk, eggs, lemon rind and juice in a bowl (the mixture may curdle slightly). Season. Add the ricotta mixture, kale and three-quarters of the mushroom mixture to the pasta. Stir to combine. Transfer to the prepared baking dish. Top with the remaining mushroom mixture. Sprinkle with parmesan. Bake for 20 minutes or until golden. Allow to cool slightly before serving. Top with fried sage leaves.