Sausage Pasta Bake

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    You can easily double up this sausage pasta bake and make one for the freezer, it will keep in the freezer for 2 months. Serve with a crisp green salad. 



    • tbsp olive oil
    • 1 onion, diced
    • 2 garlic cloves, chopped
    • 8 thick pork sausages, skin removed, meat crumbled
    • 400g tin chopped tomatoes
    • 300ml/10½fl oz vegetable stock
    • 50g/1¾oz butter
    • 50g/1¾oz plain flour
    • 500ml/18fl oz milk
    • 400g/14oz penne pasta
    • salt and pepper

    How to Make Sausage Pasta Bake

    1. Preheat the oven to 200C/180C Fan/Gas 6
    2. Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes.
    3. Crumble in the sausagemeat and fry until coloured on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce.
    4. Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-coloured appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat.
    5. Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden.

    Recipe from BBC Good Food

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