Italian sausage and risoni tray bake

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Italian sausage and risoni tray bake

Ingredients (11)

  • 1 1/3 cups dried risoni
  • 680g jar tomato, basil and garlic pasta sauce
  • 1 1/2 cups Massel salt reduced chicken style liquid stock
  • 1/2 bunch silverbeet, stems removed, leaves shredded
  • 8 thick Italian sausages
  • 2 small yellow capsicum, thickly sliced
  • 250g cherry truss tomatoes, cut into small bunches
  • 100g fresh ricotta, crumbled
  • 1/2 cup fresh basil leaves
  • 1/4 cup basil pesto
  • Mixed salad leaves, to serve
Nutrition info

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Place risoni on a 4cm-deep, 27cm x 35cm (top) metal baking tray. Pour over pasta sauce and stock. Stir well. Cover tray tightly with foil. Bake for 15 minutes.
  • Step 2 Remove and discard foil. Add silverbeet. Stir well. Top with sausages and capsicum. Bake for 10 minutes. Add tomatoes. Bake for a further 15 to 20 minutes or until sausages are golden and cooked through.
  • Step 3 Sprinkle with ricotta and basil leaves. Drizzle with pesto. Serve with salad leaves.