Sausage Pasta Bake
Baked sausage pasta dish that holds all the flavours of lasagna without the fuss!
Equipment
- This is an affiliate link.Garlic press
- This is an affiliate link.Large pot
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 2 tbsp olive oil divided
- 300 g/6 sausages
- ½ tsp fennel seeds
- 3 cloves of garlic minced
- 7-8 fresh basil leaves, chopped or 1 tsp dried basil
- 400g/14oz can of chopped tomatoes
- 500ml/2 cups tomato passata/crushed tomatoes
- 1 lbs short pasta such as fusilli or penne
- 60g/3cups of arugula/rocket
- 2 balls of thickly sliced fresh mozzarella/8 oz shredded mozzarella
- 5-6 cherry tomatoes halved
- 3-4 basil leaves
Instructions
- Remove casing from sausages, heat a tablespoon of olive oil in a deep pan and cook sausage meat over medium heat while breaking it up in small chunks with a wooden spoon until no longer pink for 7-10 minutes. Add garlic, fennel seeds and basil, cook for 1-2 minutes.
- Add canned diced tomatoes and tomato passata or crushed tomatoes, bring it to a boil and then turn the heat down and simmer for 10-15 minutes.
- Preheat the oven to 375F/190C. While the sauce is simmering cook pasta according to package instructions minus 2 minutes. Pasta should be quite firm as it will be baked later.
- Drain pasta and add to the sauce along with fresh arugula or spinach. Top with sliced mozzarella, halved cherry tomatoes and basil leaves. Drizzle with the remaining 1 tbsp of olive oil. Bake at 375F/19C for 20 minutes until piping hot and the cheese is melted and golden.
Nutrition
Calories: 514kcalCarbohydrates: 60gProtein: 18gFat: 21gSaturated Fat: 5gCholesterol: 36mgSodium: 424mgPotassium: 491mgFiber: 3gSugar: 4gVitamin A: 455IUVitamin C: 11.7mgCalcium: 63mgIron: 2.5mg
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