For this simple casserole, take the pasta hollow inside. Pasta the tubes can be of different sizes, the main thing is that they contain so much sauce that the casserole remains juicy and not overdried. In this casserole fantastically merged all the tastes of its ingredients. AT boil rigatoni paste as a base. Fry minced meat separately Italian sausages with spices, tomatoes and chard, leaf beetroot, which will add the necessary vegetable dish crispness. Then the paste is mixed with meat sauce in the form for baking, covered with cheese and roasted in the oven in the mode grill for a few minutes so that everything is covered with cheese crust. The casserole is very nutritious, nutritious, but not heavy, and most importantly, the casserole will serve as a delicious conclusion after a hard day. Nutritional Information per serving: (4 total) Calories 930, total fat 49 g., Saturated fat g., Proteins 39 g., Carbohydrates 82 g., Fiber g., Cholesterol mg., Sodium mg., Sugar g. 
Time: 40 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 350 gr rigatoni pasta
- 2 tbsp. l olive oil
- 350 gr raw spicy italian sausage, shell clear
- 1 onion, chopped
- 1 small bunch of chard, cut leaves and stems apart
- 3 cloves, minced garlic
- 1 can 800 gr. canned whole peeled tomatoes, rub your hands
- 0.5 tsp dried oregano
- 1 tbsp. ricotta
- 3/4 Art. grated mozzarella
- Parmesan for serving
Recipes with similar ingredients: rigatoni pasta, kupat (sausages for frying), chard, tomatoes, ricotta cheese, mozzarella cheese, oregano
Recipe preparation:
- Preheat the oven in grill mode. In a large pot, bring salted water to a boil. Add the pasta and cook according with the recommendation on the packaging to al dente. Mold separately 0.5 tbsp. cooking liquid, drain the rest.
- Meanwhile, in a large saucepan over moderate heat heat the olive oil. Add the sausage and fry while breaking the minced meat. into pieces until browned, 3-5 minutes. Add the onion and stalks of chard; fry, stirring, until soft, 3-5 minutes. Add the garlic and cook another 30 seconds. Add the tomatoes oregano, 1/4 tsp salt and a little ground black pepper.
- Cook, stirring, until thick, about 4 minutes. Add chard leaves and cook, stirring, until soft, about 3 minutes. Then add the paste and 1/4 tbsp. set aside water and mix to cover with sauce, adding more water if necessary. Salt and pepper.
- Transfer to a 3-liter baking dish. Put it on top ricotta, then sprinkle with mozzarella. Roast in the oven until golden bubbling crust, 3 – 5 minutes. Give me a break 5 minutes before serving. Sprinkle with parmesan.
