Courgette Sausage & Rigatoni Bakes

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

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 2

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

Directions

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.

Categories: All Christmas, Dishes, Everyday