Sausage Pasta Bake Recipe

By Kitchen Sanctuary

Ingredients

400 g (14 oz) dried pasta shapes (I used rigatoni)
1 tbsp neutral oil ((or olive oli))
6 pork sausages (skin removed, torn into small chunks)
75 g (2.6 oz) chorizo (chopped into small chunks)
1 large onion (peeled and chopped)
1 red bell pepper (de-seeded and chopped)
1 yellow bell pepper (de-seeded and chopped)
pinch salt and pepper
2 cloves garlic (peeled and minced)
1 tbsp tomato puree/paste for US
1 chicken or vegetable stock cube (crumbled)
1 tbsp finely chopped fresh thyme
small bunch fresh basil (finely chopped)
3 x 400g (3 x 14 oz) tins chopped tomatoes
1 tsp sugar
100 g (1 packed cup) fresh baby spinach
200 g (7 oz) Brie cheese (rind removed, chopped into large chunks)
75 g (2/3 cup) grated mozzarella cheese
1 small bunch parsley ( roughly torn)
6-8 basil leaves
3-4 sprigs fresh thyme
pinch black pepper

Prep Time15mins
Cook Time40mins
Servings6

Instructions

Preheat the oven to 190C/375F (fan).

Boil a large pot of water and cook the pasta for 1 minute less than recommended on the pack. Drain.

Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan (large skillet). Add the sausage and cook for about 5 minutes, breaking up the sausage meat.

Add the chorizo and cook for 2 minutes, then add the onion and cook for a further 3-4 minutes until the onion is softened.

Add the chopped peppers, salt, pepper, garlic, tomato puree, crumbled stock cube, thyme and basil. Stir and cook for 2-3 minutes.

Stir in the tinned tomatoes and sugar. Bring to a gentle simmer, then add the cooked pasta and spinach.

Stir everything together, then transfer to a large baking dish.

Top with the brie and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.

Remove from the oven and serve topped with fresh herbs and black pepper