Name: Sausage ragu & spinach pasta bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 5
Cuisine: Italian
Ingredients: 6 good-quality pork sausages (about 400g), skinned; 680g jar passata with garlic and herbs; 1 tbsp oregano chopped (or 1 tsp dried); 500g pack pasta shapes; 400g pack spinach; 2 x 350g tubs ready-made cheese sauce (use a full-fat one if freezing); freshly grated nutmeg; 100g parmesan grated; 1 egg beaten, to glaze

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Sausage ragu & spinach pasta bake

Sausage ragu & spinach pasta bake

Good Food team

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Serves 5

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.3 out of 5.26 ratingsRate

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This everyday, freeze-ahead supper combines tomatoes with a creamy cheese sauce - a perfect family meal

Freezable

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Ingredients

Nutrition

Units:

MetricUS

6 good-quality pork sausages

(about 400g), skinned
680g jar passata

with garlic and herbs
1 tbsp oregano

chopped (or 1 tsp dried)
500g pack pasta

shapes
400g pack spinach
2 x 350g tubs ready-made cheese sauce

(use a full-fat one if freezing)
freshly grated nutmeg
100g parmesan

grated
1 egg

beaten, to glaze

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Nutrition: per serving

kcal941
fat44g
saturates20g
carbs100g
sugars11g
fibre6g
protein43g
salt3.38g

Method

step 1

Heat a large frying pan and brown the sausages, using a wooden spoon to break up the meat. Pour off any fat from the pan, stir in the passata, bring to the boil, then add the oregano and season. Simmer for 10 mins.
step 2

Cook the pasta for 2 mins less than the pack says, reserve some cooking water, then drain, cool under cold water and drain again. Meanwhile, pour a kettle of boiling water over the spinach in a colander to wilt, then squeeze out all the water. Mix the pasta with the cheese sauce and some of the reserved water, to loosen. Season.
step 3

In a large dish, add the meat sauce, then the spinach, some nutmeg and seasoning. Next, add a third of the Parmesan, the cheesy pasta, more nutmeg and finally the rest of the cheese. Wrap and freeze. Defrost at room temperature for about 8 hrs. Heat oven to 200C/180C fan/gas 6. Bake for 40-45 mins, until the dish is piping hot and golden.

Recipe from Good Food magazine, December 2011

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A star rating of 4.3 out of 5.26 ratings

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