Peppered Meat Loaf
A classic comfort food with a peppery kick, this meatloaf is juicy, flavoursome, and topped with a tangy glaze that the whole family will love.
Cheesy Sausage & Pasta Bake
Cheesy Sausage & Pasta Bake is a dependable weeknight crowd-pleaser: browned sausage, pasta and tomato sauce baked under a golden layer of melted cheese.
It is straightforward to prep, easy to scale, and ideal for feeding the family or batch-cooking for the next day.
Ingredients
- 1 x 500 g jar Pasta bake sauce Dolmio or similar
- 1 tbsp Olive Oil
- 2 cloves Garlic minced
- 1 x 400 g tin Tinned chopped tomatoes
- 320 g Pasta penne or fusilli
- Salt, to taste
- pinch Chilli Flakes optional
- Black Pepper, to taste
- 1 tbsp Tomato purée
- 1 tsp Dried oregano
- 1 medium Onions finely chopped
- 30 g Parmesan grated
- 180 g Cheddar grated
- 6 Pork Sausages skins removed, or sliced if pre-cooked
Method
15m30m45m
- Heat oven to 200°C (180°C fan). Cook pasta in salted boiling water until just al dente, then drain.
- Meanwhile heat olive oil in a large pan and brown sausage meat for 5 to 6 minutes, breaking it up as it cooks.
- Add onion and cook 4 minutes until softened, then add garlic for 30 seconds.
- Stir in chopped tomatoes, tomato purée, pasta bake sauce, oregano and optional chilli flakes. Simmer for 8 minutes.
- Fold in cooked pasta and season with salt and black pepper. Transfer to a baking dish.
- Top with cheddar and parmesan and bake 18 to 22 minutes until golden and bubbling.
- Rest for 5 minutes before serving.
Notes
Reserve a splash of pasta water to loosen the sauce before baking if needed.
For a crisp top, finish under the grill for 2 minutes once the cheese has melted.
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