Sausage and Courgette Pasta Bake
This sausage and courgette pasta bake is hearty, comforting and perfect for a midweek dinner.
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
10g fresh flat-leaf parsley, finely chopped
150g lighter Cheddar, grated
6 tbsp golden breadcrumbs
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.
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.
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.
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.