Sausage Pasta Bake
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 people
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Calories
484 kcal
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Course
Main Course
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Cuisine
Italian
Sausage Pasta Bake
Description
This recipe begins by simmering rigatoni pasta until nearly cooked, then browning sausage meat separately. Aromatics like onion and garlic are softened, then diced zucchini, red bell pepper, and mushrooms are added to build flavor and texture. The tomato passata is combined with dried oregano, thyme, balsamic vinegar, salt, and pepper, creating a rich herbaceous sauce that complements the sausage meat.
Once the pasta is drained and reserved pasta water mixed in, fresh basil and spinach are added until the greens are wilted. The prepared pasta mixture is transferred to a baking dish, topped with shredded mozzarella, and baked to develop a golden crust and meld the flavors.
This baked pasta is a filling, comforting main that works well as a family meal or for leftovers, which keep well refrigerated or frozen. Ingredients like pasta type, sausage meat, and vegetables can be varied based on preference or availability.
Including fresh herbs and a touch of balsamic vinegar brings brightness and acidity to balance the richness of the sausage and cheese. The recipe notes suggest options for vegetarian or vegan sausages, adjustments for gluten-free pasta, and hints for attaining a crispier cheese top under the grill.
Ingredients
- 200 g rigatoni pasta
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic crushed, clove
- 1 zucchini diced, aka courgette
- 1 red bell pepper diced
- 70 g mushrooms sliced
- 250 g sausages
- 400 g passata
- 1 tablespoon oregano dried
- 1 tablespoon thyme dried
- 2 tablespoon balsamic vinegar
- 1 pinch sea salt
- 1 pinch black pepper
- 100 g spinach
- 10g g basil shredded, fresh
- 50 g mozzarella cheese 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.
- Put into the oven for 20 minutes, until the cheese has melted.
Notes
- You can substitute meat sausages with vegetarian or vegan options; spicy sausages add heat.
- Adding halved cherry tomatoes under the cheese adds a fresh burst of flavor.
- Use leftover cheese or any vegetables you have on hand; the recipe is flexible with ingredients.
- Store leftovers in the fridge for a couple of days or freeze for up to 3 months.
- For a gluten-free version, select gluten-free pasta and sausages.
- To achieve a crispy cheese topping, place the baked dish under a grill for a few minutes.
- Reserving a small amount of pasta water helps maintain a silky sauce texture when mixing.
- Do not fully cook the pasta before baking to avoid mushiness; it finishes cooking in the oven.
- Adjust seasoning and herbs if using store-bought pasta sauce instead of fresh passata.
- Add a pinch of red chili flakes to increase spiciness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1portion (using vegetarian sausages) | |
| Calories | 484kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 537mg | 22% |
| Potassium | 1188mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 4208IU | 84% |
| Vitamin C | 69mg | 77% |
| Calcium | 188mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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