Skip to content
Sausage and courgette pasta bake recipe

Sausage and courgette pasta bake recipe

34 ratings

This sausage and courgette pasta bake is hearty, comforting and perfect for a midweek dinner See method

  • Serves 4
  • 30 mins to prepare and 25 mins to cook
  • 896 calories / serving
  • Freezable

Ingredients

  • 1½ tbsp olive oil
  • 8 pork sausages
  • 1 onion, finely diced
  • 3 carrots, peeled and grated
  • 2 garlic cloves, crushed
  • 1 courgette, grated
  • 2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 350g penne
  • 10g fresh flat-leaf parsley, finely chopped
  • 150g lighter Cheddar, grated
  • 6 tbsp golden breadcrumbs
If you don't have courgettes, try using aubergine

Each serving contains

  • Energy

    3770kj
    896kcal
    45%
  • Fat

    32g 46%
  • Saturates

    12g 61%
  • Sugars

    23g 25%
  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 115.5g Protein 41.1g Fibre 11.3g

Method

  1. Heat 1 tbsp oil in a deep frying pan over a medium-high heat and pinch the sausages from their skins into the pan to make small sausagemeat nuggets. Fry, stirring frequently, for 6-8 mins until golden brown.
  2. Add the onion and carrot to the pan and fry for 5-6 mins until softened. Add a splash of water, then stir in the garlic, courgette and tomato purée. Fry for 2-3 mins for the courgette to dry out a little. Tip in the chopped tomatoes, then fill the tin with water and add that too; season. Simmer for 10-15 mins until the sauce has thickened.
  3. Meanwhile, cook the pasta in a pan of boiling salted water for 8 mins; drain well. Preheat the oven to gas 7, 220°C, fan 200°C.
  4. Stir the drained pasta into the sauce, along with most of the parsley, and mix well. Tip into a baking dish about 20 x 30cm (make sure it’s freezer-safe if you’re planning to freeze the whole dish). Scatter with the Cheddar and breadcrumbs, drizzle over ½ tbsp oil, then bake for 15-20 mins until golden and bubbling. Scatter with the remaining parsley to serve.

See more Pasta bake recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus