Sausage Pasta Bake

4 standard portions

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Ingredients

• 200 g Rigatoni pasta
• 1 tbsp 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 tbsp Dried oregano
• 1 tbsp Dried thyme
• 2 tablespoons Balsamic vinegar
• 1 pinch Fine sea salt and ground black pepper
• 100 g Spinach
• 10g g Fresh basil (shredded)
• 50 g Mozzarella (shredded )

Method

1. Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
2. Add 200 g Rigatoni pasta to a pan of boiling water and simmer for 10 minutes.
3. Meanwhile, heat 1 tbsp 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.
4. Keep the pan on the heat and add 1 Onion and 2 Garlic clove. Gently heat, continuously stirring, for 3 minutes.
5. Add 1 Courgette (zucchini), 1 Red bell pepper, 70 g Mushrooms to the pan and cook for a further 4 minutes.
6. Add the cooked sausages, 400 g Passata, 1 tbsp Dried oregano, 1 tbsp Dried thyme, 2 tbsp Balsamic vinegar and 1 pinch Sea salt and black pepper and stir.
7. 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.
8. Transfer to a large baking dish and sprinkle over 50 g Mozzarella.
9. Put into the oven for 20 minutes, until the cheese has melted.