Everyone loves a pasta bake – stodgy, carb-heavy yet so, so yummy. This week is one of those ‘using up the contents of the cupboards’ weeks so what could I rustle up with 1 leek, 1 courgette, 1 jar of tomato & bacon pasta sauce and a pack of sausages? Obvs I went with a pasta bake.
And I tell you what, I’m so glad I did! It was really delicious and just the sorta meal I was craving after a day in work and a long-dog walk when I got home. Yeah, pasta bakes can take a little bit longer than usual pasta dishes to prep, but it was so worth the wait. And anything topped with cheese is a winner in my book!
So what do ya need?
- Half a bag of penne pasta – I made enough for 2 people to eat over 2 week-days. Yep, easy dinners is my jam
- 6 pack of sausages – quorn or meat, whatever your preference, both work a-ok
- 300g baby spinach
- 1 red onion
- 1 yellow pepper
- 1 courgette
- 1 leek
- Garlic powder
- Mixed herbs, salt & pepper to season
- Cheese – grated to top your masterpiece
Basically, it’s dead easy.
Chop up your veggies and throw in a frying pan on a medium heat with a splash of coconut oil and mixed herbs to season
Whilst your veggies are softening, add your sausages to the pan. I did it all in one pan to save on washing up. Keep on a medium heat for 10 mins till the sausages are slightly brown. Add the spinach to the pan a couple of minutes before the end. It doesn’t need too long to wilt.
Whilst all that is going on, pop your pasta into a large saucepan and stir on the heat for as long as the packet tells you. I tend to knock a couple of minutes off as it will continue to cook in the oven, once you build your bake.
Once everything is done, pile into your pasta dish, cutting up the sausages so they can be evenly spread throughout the bake. Top with your jar of pasta sauce and bung it in the oven for 25 mins. 10 mins before the end add the cheese, so it’s nice and melty once it comes out.