Sausage, spinach and ricotta pasta bake

A recipe fit for a big family, hungry tummies or big batch cook ups for the freezer. It’s also a delicious change from spaghetti bolognese or lasagne.

Fussy Eating Tip: Fussy eaters may feel more comfortable trying new meals when they recognise ingredients that are familiar to them e.g.pasta, tomato based sauces or sausages.

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Ingredients

• 500g pasta e.g. penne, spiral, shell, rigatoni, farfalle
• 2 tbsp olive oil
• 500g good quality beef, lamb or pork sausages
• 1 brown onion, finely chopped
• 1 garlic clove, finely chopped
• 2 x 400g cans no added salt chopped tomatoes
• 150g baby spinach leaves
• pepper, to taste
• 250g ricotta
• 1/2 cup finely grated parmesan
• 2 cups grated tasty cheese

Method

Step 1

Preheat the oven to 180 degrees Celsius. -

Step 2

Cook the pasta according to packet directions, drain and set aside. -

Step 3

While the pasta is cooking, heat half the oil in a large frying pan over medium-high heat, remove the sausage meat from their casings and add to the frying pan, breaking up the meat with a wooden spoon as it cooks. Once browned, remove from the frying pan and drain on a paper towel. -

Step 4

Carefully wipe the pan clean with a paper towel, add the remaining oil and heat over medium heat. Add the onion and garlic and cook, stirring for 2-3 minutes or until soft. Add the canned tomatoes, return the sausage meat to the pan and bring to the boil. Reduce the heat and simmer for 10-15 minutes. Add the baby spinach leaves and stir until the leaves have wilted. Season with salt and pepper and remove from the heat. -

Step 5

Place the ricotta, half the parmesan and 1/2 cup of tasty cheese in a large bowl and mix to combine. -

Step 6

Combine the pasta and ricotta mixture and stir to combined. Add the sausage and spinach mixture and stir until well combined. -

Step 7

Pour the pasta into an 8-cup capacity baking dish, top with the remaining cheese and bake in the oven for 35-40 minutes or until golden. -

Step 8

Storage: Leftovers can be stored in the fridge for 1-2 days or in the freezer for 1-2 months. The pasta bake can be stored in the freezer prior to placing in the oven for up to 2 months. Simply defrost in the fridge overnight before baking. -