You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Combine seasonal squash with juicy pork sausages and fragrant sage for a creamy, indulgent pasta bake fit for a midweek meal. Top with Cheddar cheese and blitzed breadcrumbs for a crispy, golden finish. See method
of the reference intake
Preheat the oven to gas 7, 220°C, fan 200°C. Toss the sausages, squash and half the chopped sage in the oil on a large baking tray. Season and roast for 20-25 mins until the sausages are cooked through and the squash is tender.
Meanwhile, melt the spread in a large pan over a medium heat. Stir in the four to make a thick paste and cook for 1 min. Slowly add the milk, stirring constantly to a smooth sauce. Simmer for 4-5 mins until thickened. Stir in 100g cheese and cook for 1 min until melted. Remove from the heat, cover and set aside.
Cook the pasta to 2 mins less than pack instructions. Drain.
Pulse the bread to crumbs in a food processor. Tip into a bowl; stir in the remaining chopped sage and cheese.
Slice the sausages into 1cm-thick rounds. Tip into the sauce with the squash, pasta and tomatoes. Mix well; pour into a baking dish about 30 x 20cm. Scatter the breadcrumb mix over; nestle in the sage leaves. Bake for 10-15 mins until the cheese has melted and the topping is crisp.
Freezing and defrosting guidelinesIn 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.
Before you comment please read our community guidelines.