Baked Sicilian-Style Rigatoni w/Lacinato Kale & Ricotta Salata

We had such an amazing dinner with Tharon’s Mom!Β This is a Sicilian recipe and takes flavors from mainland Italy with Ottoman influences. This is a baked rigatoni including Lacinato kale, tomatoes and aromatics with Middle Eastern and North African touches like sliced almonds and golden raisins. Instead of regular ricotta cheese, this recipe called for ricotta salata which is an aged semi-hard version of soft ricotta and provides a delicious textural contrast.

Had to share this yummy dish on our blog of course & hope you’re able to give it a try, very delicious!!


  • 6 Ounces Rigatoni Pasta
  • 1 15-Ounce Can Crushed Tomatoes
  • 4 Ounces Ricotta Salata Cheese
  • 3 Cloves Garlic
  • 1 Bunch Lacinato Kale
  • 1 Yellow Onion
  • 3 Tablespoons Golden Raisins
  • 2 Tablespoons Sliced Almonds
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • Salt & Pepper

Makes 4 Servings, about 350 Calories Per Serving

Prep Time – 10 minutes

Cook Time – 25 to 35 minutes



1. Cook the Pasta

Preheat the oven to 475 degrees. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta. Cook 11-13 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to stop the cooking process.

2. Prepare the Ingredients Β –Β While the pasta cooks, wash and dry the fresh produce.

  • Peel & thinly slice the garlic
  • Remove & discard the kale stems, thinly slice the leaves
  • Peel, halve, & thinly slice the onion.
  • Grate the cheese


3. Start the Sauce

In the large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic, and red pepper flakes. Season with salt and pepper. Cooke, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.


4. Finish the Sauce & Pasta

Add the crushed tomatoes, kale, raisins and 1 cup of water to the pan of onion and garlic; season with salt and pepper. Cook, stirring occasionally, 6-8 minutes, or until the kale has wilted and the sauce has thickened. Add the cooked pasta and half the reserved pasta cooking water. Cook, stirring frequently, 1 to 2 minutes, or until pasta is thoroughly coated (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve desired consistency.) Remove from heat. Season with salt & pepper to taste.


5. Bake the Pasta

Transfer the finished sauce and pasta to a baking dish. Evenly top with the cheese and almonds; season with salt and pepper. Bake 8 to 10 minutes, or until the cheese and almonds are lightly browned.


6. Serve your Dish

Remove the baked pasta from the oven and let stand for at least 2 minutes before serving.

Thanks Blue Apron for providing this amazing dinner to us!!


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