Sausage Pasta Bake
This sausage pasta bake is a delicious and comforting dish that's easy to adapt. It's a simple weeknight dinner that the whole family will love.
Servings: 4 people
Calories: 484kcal
Ingredients
- 200 g Rigatoni pasta
- 1 tablespoon Olive oil
- 1 Onion diced
- 2 Garlic clove crushed
- 1 Courgette (zucchini) diced
- 1 Red bell pepper diced
- 70 g Mushrooms sliced
- 250 g Sausages
- 400 g Passata
- 1 tablespoon Dried oregano
- 1 tablespoon Dried thyme
- 2 tablespoon Balsamic vinegar
- 1 pinch Sea salt and ground black pepper
- 100 g Spinach
- 10g g Fresh basil shredded
- 50 g Mozzarella shredded
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Add 200 g Rigatoni pasta to a pan of boiling water and simmer for 10 minutes.
- Meanwhile, heat 1 tablespoon Olive oil in a pan. Squeeze out the meat from 250 g Sausages and add to the pan. Brown the sausage meat for 5 minutes. Once cooked, remove from the pan and set aside.
- Keep the pan on the heat and add 1 Onion and 2 Garlic clove. Gently heat, continuously stirring, for 3 minutes.
- Add 1 Courgette (zucchini), 1 Red bell pepper, 70 g Mushrooms to the pan and cook for a further 4 minutes.
- Add the cooked sausages, 400 g Passata, 1 tablespoon Dried oregano, 1 tablespoon Dried thyme, 2 tablespoon Balsamic vinegar and 1 pinch Sea salt and ground black pepper and stir.
- Drain the pasta and reserve 50ml of pasta water. Add the drained pasta and pasta water to the pan and mix well. Add 10g g Fresh basil and 100 g Spinach. Cook until it has wilted.
- Transfer to a large baking dish and sprinkle over 50 g Mozzarella.50 g Mozzarella
- Put into the oven for 20 minutes, until the cheese has melted.
Notes
- You can use meat or vegetarian/vegan sausages for this. Try spicy sausages for a bit of a kick of heat.
- For some extra freshness, add cherry tomatoes halves on top with the cheese.
- This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
- Leftovers will keep in the fridge for a couple of days or in the freezer for up to 3 months.
- To make this gluten free, use gluten free pasta and sausages.
- If you want the top of this pasta bake to go really crispy, then you can put it under the grill for a couple of minutes.
- Reserve a little of the pasta water to add to the sauce to make it nice and silky.
- Make sure you don't fully cook the pasta, as it will cook a bit more in the oven and you don't want it going mushy.
- We have made our own pasta sauce for this recipe, as we think it is worth the effort. However, you could use your favourite jar of pasta sauce instead, and make this a super easy meal. You might need to adjust the garlic and herbs though, depending on what pasta sauce you are using.
- Feel free to use different types of pasta if you already have some in your cupboard.
- For a spicier version of this, you can add a pinch of red chilli flakes.
Nutrition
Serving: 1portion (using vegetarian sausages) | Calories: 484kcal | Carbohydrates: 52g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 537mg | Potassium: 1188mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4208IU | Vitamin C: 69mg | Calcium: 188mg | Iron: 6mg
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