Name: Courgette, sausage & rigatoni bakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1tbsp olive oil; 10 pork sausages; 2 courgettes sliced on the diagonal then chopped into batons; 3 garlic cloves finely sliced; pinch of chilli flakes; 400g can chopped tomato; 200g rigatoni; ½ x 150g ball mozzarella patted dry and torn into chunks

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Courgette, sausage & rigatoni bakes

Courgette, sausage & rigatoni bakes

Good Food team

Published: February 27, 2014 at 1:45 PM

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Serves 2

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.5 out of 5.24 ratingsRate

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

Freezable (after assembling)

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Ingredients

Nutrition

Units:

MetricUS

1tbsp olive oil
10 pork sausages
2 courgettes

sliced on the diagonal then chopped into batons
3 garlic cloves

finely sliced
pinch of chilli flakes
400g can chopped tomato
200g rigatoni
½ x 150g ball mozzarella

patted dry and torn into chunks

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Nutrition: per serving

kcal834
fat44g
saturates16g
carbs73g
sugars13g
fibre5g
protein38g
salt3.1g

Method

step 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.
step 2

Meanwhile, cook the pasta following pack instructions. Drain and stir through the sauce and spoon everything into 2 small flameproof dishes.
step 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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A star rating of 4.5 out of 5.24 ratings

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