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Whether or not you are planning an elaborate menu or only going ahead for tomorrow 30 minute sausage pasta bake. This recipe stems in several decades of playing at the kitchen. I find that adding a few ingredients to a recipe provides thickness into that which is usually dull. You might be searching for lighter food items to produce along with your leftovers. Pleasant and mild 30 minute sausage pasta bake perfect for post-vacation. The ingredients in this recipe get your tongue thumping, and have become waist-friendly when you will need a'snack' following a busy family holiday. Employing a few ingredients as alternate options, this soup is loaded using a fall and spicy flavor that makes it creamy. An ideal 30 minute sausage pasta bake to heat up you on cool winter months. Perfect for making use of leftover.

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How to make 30 minute sausage pasta bake

Yield = 4
Prep time: 0:05
Cook time: 0:25
Total time: 0:30

Ingredients

  • 375g dried rigatoni pasta
  • 2 teaspoons olive oil
  • 500g beef sausages with garlic and parsley (see note)
  • 2 x 50g sachets tomato paste
  • 2 x 410g cans tomatoes (with basil and garlic)
  • 100g baby spinach
  • 2/3 cup loosely packed fresh basil leaves, torn
  • 2 teaspoons finely chopped fresh rosemary
  • 1 1/2 cups grated Devondale Mozzarella Cheese Block (500g)
  • Extra shredded basil, to serve

Method

  • Step 1 Preheat oven to 180C/160C fan-forced.
  • Step 2 Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain.
  • Step 3 Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Squeeze sausage meat from casings into pan. Cook, breaking up meat with a wooden spoon, for 5 to 6 minutes or until just cooked through. Drain any excess oil, if necessary.
  • Step 4 Add tomato paste. Stir to combine. Stir in tomato. Bring to a simmer. Remove from heat. Add spinach, basil and rosemary. Stir to combine.
  • Step 5 Add pasta to sausage mixture. Season with salt and pepper. Toss well to combine. Spoon mixture into a 10-cup-capacity ovenproof dish. Sprinkle with mozzarella.
  • Step 6 Bake for 15 to 20 minutes or until golden. Stand for 5 minutes. Serve sprinkled with extra basil.