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
Nutrition (per serving)
- Calories
- 708 kcal
- Protein
- 29.8 g
- Carbohydrate
- 77.6 g
- of which sugars
- 10 g
- Fat
- 30.4 g
- of which saturates
- 11.9 g
- Fibre
- 5.8 g
- Salt
- 1.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Squeeze the sausagemeat from the skins. Heat the oil in a large frying pan and fry the sausagemeat, breaking it up, until browned.
- 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
Combine the sauce with the drained pasta and tip into a large ovenproof dish.
- 5
Tear the mozzarella over the top and bake for 20 minutes until golden and melted.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.