Artichoke, Sausage and Ricotta Mostaccioli
500g Italian pork sausages
2 tbsp Bertolli Organic Extra Virgin Olive Oil Robusto
2 cloves garlic, finely chopped
½ tsp dried chilli flakes (optional)
2x400g tins crushed tomatoes
2 tsp dried basil
Sea salt and freshly cracked black pepper
350g penne pasta
240g firm ricotta
80g grated parmesan
170g grated mozzarella
275g marinated artichoke hearts, drained, roughly chopped
Fresh herbs, to serve
Preheat oven to 200ºC (180ºC fan).
Squeeze the sausage meat from the cases and roughly break up into small pieces.
Heat oil in a large frypan over medium heat. Add sausage pieces and fry until golden (6-8 mins). Reduce heat to low, add garlic and chilli (if using) and cook, stirring, for a further 30 seconds.
Add crushed tomato and basil then season with salt and pepper. Bring to the boil then reduce heat to a simmer and cook for 15 mins until thickened.
Cook pasta according to packet instructions until it still has a little bite (al dente). Drain and set aside.
Lightly whisk egg then add ricotta, 40g of the parmesan and 60g of the mozzarella. Season and stir to combine.
Spoon a few tablespoons of the tomato sauce into the bottom of a deep, ovenproof baking dish and spread evenly over the base. Pour in the cooked penne, arrange artichoke pieces on top then spoon the cheese sauce on top. Pour over the remaining tomato sauce and sprinkle remaining cheeses over the top.
Bake for 30-35 mins until cheese is golden and bubbly. Serve scattered with fresh herbs and a generous drizzle of oil.