Courgette, sausage & rigatoni bakes

Courgette, sausage & rigatoni bakes

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(6 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

This thrifty and comforting pasta bake for two is made with a punchy garlic and chilli spiked tomato sauce, then topped with mozzarella

Nutrition and extra info

Additional info

  • after assembling
Nutrition info

Nutrition per serving

kcalories
834
protein
38g
carbs
73g
fat
44g
saturates
16g
fibre
5g
sugar
13g
salt
3.1g

Ingredients

  • 1 tbsp olive oil
  • 4 good-quality pork sausages
  • 2 courgettes, sliced on the diagonal then chopped into batons
  • 3 garlic cloves, finely sliced
  • pinch of chilli flakes
  • 400g can chopped tomatoes
  • 200g rigatoni
  • ½ x 150g ball mozzarella, patted dry and torn into chunks

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Method

  1. 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.
  2. Meanwhile, cook the pasta following pack instructions. Drain and stir through the sauce and spoon everything into 2 small flameproof dishes.
  3. 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.

Recipe from Good Food magazine, March 2014

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Comments

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aliasalice's picture
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Enjoyed this recipe but quite surprised at some of the quantities. Looking at it before I made it I felt like the listed ingredients would make a lot for two people. When I made it I cut to one courgette, two sausages, 270g of pasta and two garlic cloves. When I put it in the dish I normally use for the two of us for this kind of thing it just fitted. We ate it and it was more than enough (though we did finish it because it tasted so good). Like others I added some red wine and was generous with the chilli.

carolestevens11's picture
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LOVED this. I was worried with the mixed reviews but made it tonight for my husband and he straight away said he could eat this night after night - A great compliment from someone who is not keen on pasta bakes! I added mushrooms as well as courgettes as had some that needed using up from the day before as well as half a (small) bottle of red wine I had used in cooking the day before. I ask added more chilli than the recipe said to but that is just because we don't mind things with a bit of heat. I made double as I had planned to freeze some anyway but next time I will certainly make more.

kezw91's picture
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Yummy! Make sure to use high quality sausage and brown until crisp. I also added some balsamic vinegar before the tomatoes and used penne.

eleanormayo's picture
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Disappointing, it tasted very thin and the whole dish lacked depth.

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