Sausage and Courgette Pasta Bake

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

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

Serves 4 | 30 mins to prepare and 25 mins to cook | 896 calories per serving | Freezable

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.

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