Sausage and Hidden Veg Rigatoni Bake

Ingredients

• 350 g rigatoni pasta
• 6 pork sausages
• 1 courgette
• 1 carrot
• 400 g chopped tomatoes
• 2 tbsp tomato purée
• 125 g mozzarella
• 1 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Cook the rigatoni in salted boiling water for 2 minutes less than packet instructions, drain and set aside.

2. 2

   Squeeze the sausagemeat from the skins. Heat the oil in a large frying pan and fry the sausagemeat, breaking it up, until browned.

3. 3

   Finely grate the courgette and carrot and stir into the pan. Cook for 3 minutes, then add the chopped tomatoes and tomato purée. Simmer for 5 minutes.

4. 4

   Combine the sauce with the drained pasta and tip into a large ovenproof dish.

5. 5

   Tear the mozzarella over the top and bake for 20 minutes until golden and melted.