Orecchiette oven dish

Name: orecchiette oven dish
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250 g orecchiette pasta; 200 g cut cavolo nero; 2 medium sized onion; 200 g Mister Kitchen fennel thyme sausage; 150 g Greek feta; 1,5 tl fennel seed; 250 g ricotta; 200 g frozen garden peas

Pasta oven dish with orecchiette, cavelo nero, onions, sausage, Greek feta, fennel seed, ricotta and garden peas.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm, greased)

Directions

Bring a large pot of water and salt to the boil and boil the orecchiette for 12 minutes.
Meanwhile cut the cavelo nero fine and cook in the last 5 min.
In the meantime, cut the onion and remove the skin from the sausages. Heat a skillet without oil or butter and cook the sausage meat on a medium heat for 3 minutes.
Press the meat into a thinly ground spoon with a wooden spoon.
Add the onion and cook for another 2 minutes.
Crumble the feta and scoop together with the fennel seed through the ricotta.
Drain the pasta and cavelo nero and drain well.
Scoop together with the sausage meat and the frozen garden peas in the baking dish and mix. Season with pepper and salt.
Divide the ricotta mixture into dots over the top.
Heat the grill.
Grate the pasta dish according to your type of grill and the grill setting in about 10 minutes or until the edges of the ricotta turn brown.