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Baked Pasta with Sausage and Ricotta Mark Murphy: Dingle Cookery School
olive oil
2-3 minutes.
salt and pepper
Add in the tomatoes and chili flakes. Cook this for a few minutes to allow it to thicken. Add in the reserved pasta water. Add in the pasta, mozzarella and ricotta, use a large spoon or spatula to mix this all well. Taste and season if needed (remember the cheese will have some salt).
Method Preheat the oven to 190ºC Cook the pasta in a large pot of boiling salted water for 5 minutes. Strain and keep about a ladle of the pasta water. While the pasta is cooking you can start the rest of the dish. Put an oven-proof pan on over a medium to high heat (if you don’t have an oven-proof pan you can transfer it to an oven-proof dish before putting in the oven).
Here is a simple dinner recipe that is full of flavour and will be a definitive crowd favourite. Serve this any time of the year, it will work well on the cooler nights or serve it on a warm sunny evening with a green salad.
Sprinkle parmesan over the top and place in the oven for about 15-20 minutes. Once ready remove from the oven and wait for about 5 minutes before serving. Serve with a green salad or garlic bread. Bain Taitneamh As
Add a little oil and add the sausages. Cook them for about 5 minutes to allow them to brown a little. Turn the heat down and add the garlic, fennel seeds and oregano. Cook this for about
I always love dishes like this that get mixed together and added to a tray and then popped in the oven. One little tip that works great for any baked pasta dish, is to cook the pasta in boiling salted water for about 5 minutes. This always helps the pasta to be just right when it comes out of the oven. Serves 4 Ingredients 300g sausages, each cut into 3 pieces 2 garlic cloves, crushed ½ tsp. fennel seeds 1 tsp. oregano (optional) 2 tins of crushed tomatoes pinch of chili flakes 350g pasta (use shapes like penne, farfalle, or rigatoni) 200g mozzarella, torn in pieces 150g ricotta 50-100g parmesan West Kerry Live 5
