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Courgette, sausage & rigatoni bakes

Courgette, sausage & rigatoni bakes

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Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable (after assembling)
Nutrition: per serving
NutrientUnit
kcal834
fat44g
saturates16g
carbs73g
sugars13g
fibre5g
protein38g
salt3.1g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, March 2014

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Overall rating

Rating: 5 out of 5.18 ratings
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