Meals and Courses

Hearty Sausage and Spinach Pasta Bake

cook 30 mins
  • 6 large pork sausages
  • 1 tablespoon olive oil
  • 500 ml (17 fl oz) shop-bought tomato pasta sauce
  • 300 g (10 oz) penne
  • 200 g (7 oz) baby spinach leaves
  • 250 g (8 oz) ricotta cheese
  • 200 g (7 oz) mascarpone cheese
  • 5 tablespoons milk
  • 125 g (4 oz) mozzarella cheese, torn
  • salt and pepper
  • Squeeze the sausages out of their casings into a bowl. Lightly wet your hands, then shape the sausagemeat into tiny meatballs. Heat the oil in a frying pan, add the sausage balls and cook for about 5 minutes, stirring frequently, until golden all over. Pour over the tomato pasta sauce and simmer for 5 minutes.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Remove from the heat, add the spinach leaves and then drain, reserving a little of the cooking water, and return to the pan.
  • Mix together the ricotta, mascarpone and milk in a bowl, then stir through the pasta and season well.
  • Spoon the tomato and sausage sauce into a medium-sized ovenproof dish. Arrange the pasta on top and cover with the mozzarella. Place in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes or until golden, bubbling and cooked through.
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