Name: Baked Rigatoni with Swiss Chard and Sausage
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces rigatoni; 2 tablespoons extra-virgin olive oil; 12 ounces hot Italian sausage, casings removed; 1 onion, chopped; 1 small bunch Swiss chard, leaves and stems chopped separately; 3 cloves garlic, minced; 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand; 1/2 teaspoon dried oregano; Freshly ground pepper; 1 cup ricotta cheese; 3/4 cup shredded mozzarella cheese; Parmesan cheese, for topping

Directions

Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.

Photograph by Ryan Dausch

Baked Rigatoni with Swiss Chard and Sausage

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