Even though the weather is getting warmer, I am still persistent on baking most of my meals! Especially coming towards the end of the year with my first accounting exam and last colour belt grading for martial arts, I am willing to do just about anything to make the cooking process more efficient. I would love to spend hours in the kitchen but at the moment, I just can’t. Alas, I still want to create tasty meals for my family and keep up with my Sunday family dinner routine.
If you trawl back through some of my older posts, you’ll see I have already shared a few pasta bake recipes however this is my first tomato based one. I kept it simple and whipped up the sauce and ingredients all in one pan! (separate saucepan for boiling pasta though). If you’re super hungry and want to eat it quicker, you can skip the baking step! However if you’re all about the gooey cheese factor, then would strongly recommend finishing it off in the oven. It also makes it easier to portion for leftovers (which I accidentally catered for 6 people instead of 4 so now I have enough for lunches, yay!)
Sausage Pasta Bake (serves 4-6)
What you’re going to need
300 grams large spiral pasta (I used San Remo)
6 medium sized beef sausages
1 400g bottle Passata
1/2 zucchini, finely grated
1/2 carrot, finely grated
1 clove garlic, grated with Microplane or minced
4 small cup mushrooms, thinly sliced
handful basil leaves
salt and pepper to season
olive oil for frying
grated cheese for topping
- Boil a large pot of water with salt and cook pasta until just under al dente (still a bit firm as it will further cook in the oven). Set aside.
- In a large fry pan, heat up the olive oil on a medium heat. Brown the sausages in the pan for 2-3 minutes. Remove and set aside on a chopping board.
- Reduce the heat in the pan to low, add a bit more olive oil and then add the carrot, zucchini and garlic. Stir and leave to become fragrant. Whilst this is happening, go back to the sausages and cut them into 2 cm sliced chunks.
- Once pan is fragrant, add the Passata, sausages and mushrooms. Mix well and season. Leave to simmer for 10 minutes. Whilst simmering, turn on your oven to 200 degrees Celcius.
- Once the Passata has reduced, add the cooked pasta and basil. Stir well to ensure all pasta is adequately coated in the sauce.
- In a large baking dish, carefully spoon all the pasta mix into the dish and spread evenly. Top with a generous helping of grated cheese.
- Bake in the oven for 10 minutes. Serve hot. *
*Recipe is freezer friendly if there are leftovers.