Creamy Tuscan Sausage Pasta Bake

Name: Creamy Tuscan Sausage Pasta Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: italian

A proper comfort-food winner featuring sizzling pork sausages. Juicy sausages, pasta and a creamy, garlicky sauce come together with sun-dried tomatoes, garlic and Parmesan. We’ve added butternut squash for an added fibre boost and the sweetness of the squash works perfectly with the sausages, then it’s topped with bubbling, golden cheese and baked until gloriously gooey. Finished with a sprinkle of fragrant basil. It’s easy, hearty and packed with flavour – basically everything you want from a midweek pasta bake - add it to your meal plan today. You can use your preferred pasta shape - rigatoni or penne also works well.

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Ingredients

conchiglie pasta shells 250 g
onion 1 (chopped)
sundried tomatoes 100 g (drained)
garlic cloves 2 (crushed)
diced butternut 400 g
Finnebrogue pork sausages 400 g
chilli flakes to taste
dried oregano 2 tsp
tomato purée 2 tbsp
chicken stock cube 1
crème fraîche 250 ml
grated Parmesan 50 g (grated)
fresh basil to serve

Method

Cook the pasta

Cook the conchiglie pasta shells according to the pack instructions until just al dente.

Prep the ingredients

Chop the onion and sundried tomatoes. Peel and crush the garlic cloves.

Make the sauce

Heat a dash of oil in a large oven proof frying pan over a medium-high heat. Add the onion and diced butternut with a pinch of salt and cook for 5 minutes.
With a sharp knife, cut a slit in the Finnebrogue Naked Pork Sausages and remove the sausage meat from the skins, crumbling it straight into the pan. Cook for 6 - 8 minutes, breaking it up with a spoon as it cooks, until browned and slightly crispy.
Stir in the garlic and cook for a minute until fragrant.
Add the sundried tomatoes, chilli flakes, dried oregano and tomato purée. Cook for 3 minutes.

Preheat the oven & finish the sauce

Preheat the oven to 200C/180C fan. Make up the chicken stock cube with 400ml boiling water.
Pour in the chicken stock and crème fraîche, mix vigorously to ensure it's combined. Check and adjust the seasoning to taste.
Stir in the pasta and scatter over most of the grated Parmesan.

Finish in the oven & Plate Up

Put the pan in the oven for 7 - 8 minutes, until golden and bubbling.
Divide between bowls and finish with extra Parmesan and the fresh basil. Serve immediately.

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