Serves 4
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Clodagh McKenna’s sausage pasta bake recipe is so easy and delicious, it’s perfect for a weeknight meal. This recipe serves at least 4, and the leftovers can be eaten as lunch the next day.
Ingredients
- 2 tablespoons of olive oil
- 1 onion, diced
- 3 cloves of garlic, crushed
- 8 fresh sausages, cut into small 1-inch pieces
- 1 x tin of tomatoes
- 1 tablespoon of tomato puree
- 2 teaspoons of dried oregano, thyme, mint, rosemary or fresh basil
- 4 tablespoons of fresh ricotta cheese or 1 fresh mozzarella
- 500g / 5 cups (1 pack) rigatoni, fusilli, penne or other bite sized pasta, cooked
- 80g parmesan, cheddar or any other hard cheese
- 100g breadcrumbs
- 80g butter, melted
- Sea salt and freshly ground black pepper
Method
1. Pre-heat the oven to 200ºC/400ºF/gas 6.
2. Place a casserole dish or saucepan over a low heat and add one tablespoon of olive oil, stir in the onions – cover and leave to cook for one minute, then add the garlic, and cook for a further minute.
3. Stir in the fresh sausages – and cook until the sausages are golden in colour.
4. Pour in the tinned tomatoes, tomato puree, herbs, and add some chilli flakes if you like spice – season with sea salt and freshly ground black pepper. Stir well and leave it to cook for five minutes.
5. Stir in the cooked pasta to the sausage and tomato sauce and mix well. Then tip it all into a baking / roasting dish.
6. Mix the breadcrumb with the melted butter and grated parmesan cheese. Spoon the breadcrumb mixture on top of the pasta to create a thin layer.
7. If you are adding fresh ricotta or mozzarella, then make little pockets in the pasta bake and spoon the soft cheese in.
8. Bake in the pre-heated oven for 15 minutes or until the top is golden.
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