- 6 good-quality pork sausage (about 400g), skinned
- 680g jar passata with garlic and herbs
- 1 tbsp oregano, chopped (or 1 tsp dried)
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 500g pack pasta shapes
- 400g pack spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2 x 350g tubs ready-made cheese sauce (use a full-fat one if freezing)
- freshly grated nutmeg
- 100g Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 egg, beaten, to glaze
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Heat a large frying pan and brown the sausages, using a wooden spoon to break up the meat. Pour off any fat from the pan, stir in the passata, bring to the boil, then add the oregano and season. Simmer for 10 mins.
Cook the pasta for 2 mins less than the pack says, reserve some cooking water, then drain, cool under cold water and drain again. Meanwhile, pour a kettle of boiling water over the spinach in a colander to wilt, then squeeze out all the water. Mix the pasta with the cheese sauce and some of the reserved water, to loosen. Season.
In a large dish, add the meat sauce, then the spinach, some nutmeg and seasoning. Next, add a third of the Parmesan, the cheesy pasta, more nutmeg and finally the rest of the cheese. Wrap and freeze. Defrost at room temperature for about 8 hrs. Heat oven to 200C/180C fan/gas 6. Bake for 40-45 mins, until the dish is piping hot and golden.