6 September 2010

Sausage & Mozzarella Pasta Bake

This is a dish for those days when you want to provide a good wholesome meal that pleases everyone, but have completely run out of inspiration.

It is such a ridiculously simple dish but it is an evergreen that we simply don’t seem to be getting bored with. The original recipe was one of Jamie Oliver’s “Food for a Fiver” recipe cards produced by Sainsbury’s. However, I felt that the tomato sauce was a bit weak, so have broadened the flavours with the addition of a few extras.

If you’re feeding a number of people, you can include a green salad and/or garlic bread. However as it’s just us three and none of us need the extra calories, we don’t bother.

The dish is just as nice the following day, for lunch, so perfect for anyone carrying lunch to work provided you've a microwave there!

Sausage & Mozzarella Pasta Bake

Ingredients (to feed 3-4) : 

1 pack of 8 sausages
200g approx of penne pasta
Sufficient Mozzarella to cover the top of your casserole dish.  I used 3, but then we did eat almost half of one before it ever reached the dish. lol
As much broccoli as you think your family can stand.
2 tsp olive oil
1 onion, chopped fine
1 clove of garlic, grated or chopped fine
1 small red chilli
400g tin chopped tomatoes
1 tbsp tomato puree
1 tbsp tomato ketchup
A shake or two of Worcester Sauce
Half a teaspoon of Oregano
Salt & pepper

Method :

1.  Place the sausages onto a baking tray and bake for 25 mins at 190deg C. You want them to be just browned, as they’re going to cook further in the casserole dish.

2.  While they are cooking, put a large pan of salted water on to boil and then cook the broccoli florets for no longer than 2-3 minutes. Remove with a slotted spoon (reserving the cooking water for the Penne pasta) and place into the casserole dish. Place the pasta in to cook according to the instructions on the pack, once the water is back to boiling.

4.  In the meantime, in a high-sided frying pan, sweat off the onion and chilli in the oil and add the garlic and oregano when almost done.

5. Add the tomatoes, tomato puree, tomato ketchup and Worcester sauce. You may need to add 100ml of water, depending on how juicy the tomatoes were. Allow this to simmer gently while the pasta cooks and you chop the part-cooked sausages into four.  Taste and adjust seasoning as necessary.

6.  Ultimately, combine the sausages, pasta, broccoli and sauce together in the high-sided frying pan, mixing gently to ensure everything is covered with sauce. Decant into the casserole dish, add a layer of sliced mozzarella cheese on the top (try not to eat it all!) and bake in the oven at 190deg for around 30 minutes or until the cheese is golden and bubbly.

Scrumptious "in front of the t.v." food.  :-)

{Edited to add the broccoli, which I forgot to add to the ingredients list, and to say no, you're not seeing things, this is the second time I've posted this recipe.  *sigh*  Call it blog blindness, I'm forgetting what I've posted where!}.


  1. Jenny, I actually cooked this for the first time last night - delicious!!! Other half wasn't mad over the mozarella and said he'd like something extra on the cheese (he basically has very little in the way of taste buds).Can you suggest anything for me to sprinkle on top??!

  2. Karen, half the fun of the dish is the stringiness of the mozzarella. So, if he's happy with that, but just wants more taste to it, then either go for a stronger tasting stringy cheese, or maybe use something like a strong cheddar along with the mozzarella - maybe 50/50 of each. You could even go completely mad and use Stilton! :)

  3. This sounds great Jenny - look at all that cheeeeeeeeeeeeese, love it!

  4. I know! LOL It's gorgeously stringy and creamy and just well, YUM. LOL


I love to receive messages from you all, so if you can spare the time, comment away!

Related Posts Plugin for WordPress, Blogger...