Macaroni casserole with sausage

Ingredients:

• 350 g rigatoni pasta
• 2 tbsp. l. olive oil
• 350 g raw hot Italian sausage, casings removed
• 1 onion, chopped
• 1 small bunch chard, leaves and stems chopped separately
• 3 cloves garlic, crushed
• 1 can (800g) of canned whole peeled tomatoes, crushed by hand
• 0.5 tsp dried oregano
• 1 cup ricotta
• 3/4 tbsp. grated mozzarella
• Parmesan cheese for serving

Preparation:

1. Preheat the oven to broil. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Set aside 0.5 cups of the cooking liquid and discard the rest.
2. Meanwhile, heat the olive oil in a large saucepan over medium-high heat. Add the sausage and cook, breaking it up, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook for another 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt, and a few grinds of black pepper.
3. Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Then add the pasta and 1/4 cup of the reserved cooking water and stir to coat, adding more cooking water if needed. Season with salt and pepper.
4. Transfer to a 3-quart baking dish. Top with ricotta, then sprinkle with mozzarella. Toast in the oven until golden and bubbly, 3 to 5 minutes. Let rest for 5 minutes before serving. Sprinkle with Parmesan.