Sausages are probably one of my favourite foods. Honestly, a cheap and cheerful sausage and egg sandwich, sausage pasta, a big German sausage from the Christmas market, all of it. They’re easy to cook, go with everything, they’re cheap, and you can do plenty with them. Good old sausages. This Simple Sausage Pasta Bake is one of my go-to family meals.
Kids love sausages and pasta. It’s easy to cook, a great way to add lots of vegetables and really cheap. It also makes a massive portion. I’m eating it for lunch for days after or it will easily do us all two dinners if we add some garlic bread and salad.
Simple Sausage Pasta Bake is also wonderfully versatile. I tend to use onion, red pepper and spinach. But you could easily add courgettes, aubergine, different peppers, carrots, corn and anything else that you can think of. Cherry tomatoes are another of my favourite pasta bake additions.
The kids love this Simple Sausage Pasta Bake with garlic bread. They eat absolutely loads of it, even though I put cheese on top and Michael insists he doesn’t like cheese! It’s a perfect school holiday dinner. We’re all busy, I’m trying to work while the kids are at home, we’re also in the process of moving to a new house, so there’s lots of packing and tidying. Meals like this are great. You just cook it all up in a pan and bake it in the oven for a little bit. Easy, yummy and super filling. A real winner when it comes to family dinners.
Simple Sausage Pasta Bake
- 8 Sausages
- 1 Red Pepper – Diced
- 1 Onion – Diced
- 2 Cloves Garlic
- 100 ml Red Wine
- 100 g Baby Spinach
- 400 g Chopped tomatoes
- 400 g Rigatoni – Cooked to Package instructions
- 1 tsp Oregano
- Pinch Chilli Flakes
- 1 tsp Rosemary
- 75 g Mozzarella – Grated
- 50 g Parmesan – Grated
- Gently remove the skin from the sausages and chop into 1-2cm chunks.
- Fry the onion, garlic and red pepper in a little oil or a few sprays of a calorie-controlled cooking spray, over a medium heat for 5 minutes until the onions are soft.
- Add the sausages and fry for a further 2 minutes, until the outsides are browned.
- Pour in the red wine and simmer for 5 minutes.
- Add the spinach, chilli, oregano and rosemary and stir. Cook for 5 minutes.
- Preheat the oven to 180 degrees.
- Tip in the chopped tomatoes, stir and simmer for 10 minutes until thickened.
- Mix in the pasta.
- Pour into a large ovenproof dish and top with grated cheese.
- Bake in the oven for 20 minutes until the cheese is golden brown.
- My ovenproof bowl is rectangular, and around 10”x8x2.
- If you prefer, use a little chicken stock instead of wine.