Ingredients About 175 g penne or other pasta
1 tbsp olive oil
1 very small onion, or shallot, finely chopped
1 - 2 garlic cloves, crushed
Bit of fresh sage, chopped
150 g mushrooms
½ bunch kale, stems removed, thinly sliced
175 g ricotta
95 g milk
½ lemon rind
½ lemon juice
50 g Parmesan cheese, grated
Preheat the oven to 220°/200° fan forced, and lightly grease a baking dish with olive oil or similar - I used Corning Ware.
Cook the pasta as per the packet instructions, and drain it.
Meanwhile, heat ¾ tbsp oil in a non stick frying pan and over a medium to high heat.
Add the onion and garlic to this hot oil, and cook, stirring for 3 minutes or until the onion is softened.
Increase the heat to high and add the sage pieces and mushrooms to the pan, and add some salt and pepper to taste.
Cook again, stirring, for about 5 to 6 minutes or until the mushrooms are browned.
Transfer this mix to a bowl.
Add the remaining olive oil to the pan then add the kale, stirring for a few minutes only, until the kale starts to wilt.
Mix the ricotta, eggs, milk, lemon rind and juice in a bowl, and do not worry if the mixture curdles slightly.
Add some pepper and salt if required and mix the ricotta mixture, kale and three quarters of the mushroom mixture into the cooked pasta.
Stir it all to mix it well, and then transfer to the prepared baking dish.
Top this with the remaining mushroom mixture
Sprinkle the grated Parmesan on top of this.
Bake the meal for about 20 minutes or until the top is starting to go a golden brown colour.
All it to cool slightly, before serving, and you can serve it with any sort of salad, or nothing at all as it is a balanced meal on it's own.
It is also great to heat up at a later date in the microwave.