Servings
Font
Back
4.8 from 273 votes

Sausage Pasta Bake

This sausage pasta bake is a delicious and comforting dish that's easy to adapt. It's a simple weeknight dinner that the whole family will love.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 people
Calories: 484 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 200 g rigatoni pasta
  • 1 tablespoon 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 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 tablespoon balsamic vinegar
  • 1 pinch sea salt and ground black pepper
  • 100 g spinach
  • 10g g fresh basil shredded
  • 50 g mozzarella shredded

Instructions

    Cup of Yum
  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 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.
  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 tablespoon Dried oregano, 1 tablespoon Dried thyme, 2 tablespoon Balsamic vinegar and 1 pinch Sea salt and ground 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.

Notes

  • You can use meat or vegetarian/vegan sausages for this. Try spicy sausages for a bit of a kick of heat.
  • For some extra freshness, add cherry tomatoes halves on top with the cheese.
  • This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
  • Leftovers will keep in the fridge for a couple of days or in the freezer for up to 3 months.
  • To make this gluten free, use gluten free pasta and sausages.
  • If you want the top of this pasta bake to go really crispy, then you can put it under the grill for a couple of minutes.
  • Reserve a little of the pasta water to add to the sauce to make it nice and silky.
  • Make sure you don't fully cook the pasta, as it will cook a bit more in the oven and you don't want it going mushy.
  • We have made our own pasta sauce for this recipe, as we think it is worth the effort. However, you could use your favourite jar of pasta sauce instead, and make this a super easy meal. You might need to adjust the garlic and herbs though, depending on what pasta sauce you are using.
  • Feel free to use different types of pasta if you already have some in your cupboard.
  • For a spicier version of this, you can add a pinch of red chilli flakes.

Nutrition Information

Serving 1portion (using vegetarian sausages) Calories 484kcal (24%) Carbohydrates 52g (17%) Protein 23g (46%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 55mg (18%) Sodium 537mg (22%) Potassium 1188mg (34%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 4208IU (84%) Vitamin C 69mg (77%) Calcium 188mg (19%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 484

% 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.