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Sausage and greens pasta bake recipe

Sausage and greens pasta bake recipe

4 ratings

Everyone loves a pasta bake and this simple, tasty recipe using budget-friendly sausages, pesto and veg is a good one to add to your repertoire. The addition of crème fraîche and mozzarella adds an indulgent richness, but it's still cost-effective. See method

  • Serves 4
  • Takes 40 minutes
  • 702 calories / serving
  • Freezable


  • 1 tbsp olive oil
  • 6 pork sausages
  • 2 garlic cloves, crushed
  • 200g frozen sliced leeks
  • 250g fresh greens, washed and sliced, tough stalks removed
  • 3 tbsp Free From green pesto
  • 200ml 50% less fat crème fraîche​
  • 300g penne
  • 210g ball Creamfields mozzarella, drained and diced
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    32g 46%
  • Saturates

    14g 68%
  • Sugars

    9g 10%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 69.6g Protein 30g Fibre 6.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in an ovenproof frying pan or shallow casserole dish over a medium-high heat, and pinch nuggets of sausage meat into the pan, discarding the skins. Fry for 6-8 mins until golden brown. Transfer to a plate, leaving any oil behind. Add the garlic and leeks to the pan, and fry for 5-6 mins until softened. Stir in the greens, pesto, crème fraîche and 150ml water. Simmer for 6-8 mins until the greens are tender.
  2. Meanwhile, cook the pasta for 8-10 mins until tender but still retaining some bite (it will cook more in the oven). Drain, reserving 100ml water. Stir the pasta into the sauce along with enough of the water to make a creamy, thin sauce (it will reduce and thicken in the oven). Stir in the cooked sausage pieces and some seasoning.
  3. Nestle the mozzarella on top of the bake, tucking some in so you get oozy pockets of cheese when baked. Bake for 15-20 mins until bubbling, golden brown on top and the cheese has melted.

Freezing and defrosting guidelines

Once cool, wrap the dish or any leftovers in foil and freeze. Thaw in the fridge overnight and reheat, covered loosely with foil, in the oven for 20-25 mins until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pasta bake recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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