Courgette, sausage & rigatoni bakes
By Good Food
Contains pork – recipe is for non-Muslims only
This thrifty and comforting pasta bake for two is made with a punchy garlic and chilli spiked tomato sauce, then topped with mozzarella
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Prep:5 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 834
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fat 44g
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saturates 16g
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carbs 73g
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sugars 13g
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fibre 5g
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protein 38g
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salt 3.1g
Ingredients
- 1 tbsp olive oil
- 4 good-quality pork sausage
- 2 courgette, sliced on the diagonal then chopped into batons
- 3 garlic clove, finely sliced
- pinch of chilli flakes
- 400g can chopped tomato
- 200g rigatoni
- ½ x 150g ball mozzarella, patted dry and torn into chunks
Method
Heat the oil in a large frying pan. Squeeze the sausagemeat out of the skins, breaking it into little chunks, and pop in the pan. Fry for 8 mins until golden and cooked through. Tip in the courgettes, garlic and a pinch of chilli flakes. Fry for a few mins until just tender. Pour over the chopped tomatoes, season and bubble down for 5 mins or so, adding a splash of water if it’s looking too thick.
Meanwhile, cook the pasta following pack instructions. Drain and stir through the sauce and spoon everything into 2 small flameproof dishes.
Heat the grill to high. Dot the cheese on top of the sausage dishes, then place under the grill until the cheese is golden and bubbling (about 5-10 mins), and serve.
