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sausage pasta bake with vegetables.
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5 from 1 vote

Sausage Pasta Bake

Perfect for weeknight dinners or family gathering, this sausage pasta bake is one that everyone will love!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 red onion
  • 1 red pepper
  • 1 head of broccoli
  • 1 courgette
  • 120 g cherry tomatoes
  • 4 cloves garlic
  • 8 sausages (I used gluten free and veggie)
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1½ tsp paprika
  • 400 g penne pasta (I used gluten free)
  • 500 ml passata
  • 200 ml vegetable stock
  • 80 g mozzarella grated (I used dairy free)
Metric - US Customary

Instructions

  • Preheat the oven to 180°C (356°F). Halve and slice the red onion and courgette, slice the red pepper into cubes, halve the tomatoes and cut the florets off the broccoli stalk. Crush the garlic.
  • Heat a large ovenproof dish on a medium heat on the hob and add the olive oil and chopped vegetables. Cook for 10 minutes until they’ve started to soften.
  • Chop the sausages into chunks and add them into the pan along with the garlic, dried basil, dried oregano and paprika. Combine well and leave to simmer for 5 minutes.
  • Meanwhile cook the pasta as per instructions, and while it’s cooking add the passata and vegetable stock to the pan with the vegetables and sausages. Season with a generous pinch of salt and combine.
  • Once the pasta is cooked, drain it and combine it into the pan with the rest of the ingredients.
  • Leave to simmer for a few minutes before topping with the grated mozzarella and placing into the oven for 15-20 minutes.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Refrigerate for 3-4 days in an airtight container. Reheat in the oven or fridge.
To Freeze: Freeze for up to 3 months in an airtight container. Thaw overnight in the fridge and then reheat in the oven or microwave.
Tip 1: Feel free to substitute the vegetables to meet what you have on hand and your taste preferences.
Tip 2: If you love spicy dishes then you could add in freshly chopped chilli or even chilli flakes to taste.
Tip 3: You can use beef, pork, or chicken in place of the vegan sausage in this recipe if you aren't vegetarian.

Nutrition

Calories: 698kcal | Carbohydrates: 105g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Fiber: 11g | Sugar: 15g