Serves 4-6
Ingredients:
- 250g rigatoni pasta
- 2 tbsp extra virgin olive oil
- 1 bunch cavolo nero, stem removed and shredded
- 1 bunch broccolini, trimmed and cut into 3cm pieces
- 2 cups (500ml) tomato braising liquid from the meatballs
- 1 tsp chilli flakes
- ½ batch braised meatballs (8 meatballs) – see master recipe for Slow Braised Pork Meatballs
- ½ cup (125g) mascarpone cheese
- 150g grated provolone cheese
- 200g grated fresh mozzarella
- 3 rosemary sprigs, to serve
Method:
- Preheat oven to 200°C (180°C fan forced). Cook the pasta for 6 minutes, or until just tender (the pasta will be undercooked but will continue to cook in the pasta bake). Drain and refresh. Set aside.
- Heat oil in a large, heavy-based, flameproof and ovenproof dish. Add the cavolo nero and broccolini and cook for 4 minutes or until just starting to colour. Add the pasta, tomato braising liquid and chilli flakes and bring to a simmer. Add the pasta and meatballs. Dollop with mascarpone and top with cheeses.
- Place in the oven and bake for 15 minutes or until bubbling and cheese is golden. Sprinkle with rosemary in the last minute to crisp.