Your folders
Your folders
Export 11 ingredients for grocery delivery
Preheat the oven to 180ºC/gas 4.Peel and finely slice the onion, peel and chop the garlic, then dice the chilli.Fry the onion in a large pan in a lug of oil for 5 minutes, or until softened.Add the garlic, chilli and lemon zest, then fry for a couple of minutes. Chop and add the sausages, then cook for 10 minutes until turning golden.Meanwhile, cook the pasta according to the packet directions until al dente. Drain, then toss with 1 tablespoon of oil and pour into a baking dish.Tear the kale into the pan, then pick, chop and stir in the oregano. Cook for 2 minutes.Mix with the pasta, stir through half the ricotta and the lemon juice, and check the seasoning.Top with the remaining dollops of ricotta. Grate over the pecorino, then cover with tin foil and bake for 20 minutes, or until golden and bubbling, removing the foil after 10 minutes.
Your folders
foodnetwork.com
40 minutes
Your folders
tasteofhome.com
4.6
(19)
60 minutes
Your folders
plantbasedcookingshow.com
3.2
(204)
45 minutes
Your folders
foodnetwork.com
4.0
(6)
40 minutes
Your folders
jamieoliver.com
40 minutes
Your folders
myquietkitchen.com
5.0
(3)
75 minutes
Your folders
hellofresh.com
Your folders
budgetbytes.com
5.0
(8)
15 minutes
Your folders
greenletes.com
Your folders
jamieoliver.com
20 minutes
Your folders
taste.com.au
30 minutes
Your folders
bestrecipes.com.au
4.2
(4)
40 minutes
Your folders
myfitnesspal.com
Your folders
myfitnesspal.com
Your folders
bbcgoodfood.com
35 minutes
Your folders
jocooks.com
4.5
(320)
60 minutes
Your folders
thisitaliankitchen.com
5.0
(6)
Your folders
myfitnesspal.com
Your folders
delish.com