Sausage, pasta and bean bake

    Sausage, pasta and bean bake

    37saves
    1hr


    2 people made this

    About this recipe: This hearty, colourful and very nutritious main dish is perfect for an easy mid-week meal, and can be rustled up quickly from store-cupboard ingredients. Serve with a green salad.

    Ingredients
    Serves: 4 

    • 400g good quality pork sausages
    • 1 large onion, diced
    • 2 large celery sticks, sliced
    • 250g quick-cook penne pasta (pasta quills)
    • 400g can mixed beans, drained and rinsed 200g can sweetcorn, drained
    • 500g jar or carton passata
    • 1 tbsp Worcestershire sauce

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 200°C/gas 6. Fry the sausages in a non-stick frying pan on a moderate heat, turning occasionally, for 12–15 minutes, until golden brown. Remove and cool slightly, then slice thickly.
    2. Add the onions to the pan and fry, stirring often, for 4–5 minutes, until softened. Add the celery and fry for a further 2 minutes.
    3. Combine the onions and celery, sausages, penne, beans and sweetcorn in a large ovenproof dish, about 33 x 25cm in size. In a large jug, mix together the passata, Worcestershire sauce and 250ml water. Pour over the ingredients in the dish.
    4. Cover the dish closely with a lid or foil, then bake for 25–30 minutes until the pasta is tender and most of the liquid absorbed. Serve immediately as the pasta will go soggy if left to stand.

    variations

    For a vegetarian version of this dish, you can replace the sausages with chunks of Quorn or vegetarian sausages. * Alternatively, omit the sausages and replace with cheese, adding diced mozzarella to the mixture, and sprinkle the top with a little mature Cheddar cheese. * Instead of the canned mixed beans use a can of baked beans in chilli sauce, and omit the Worcestershire sauce.

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    Reviews (1)

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    1

    Very nutritious but a tiny bit bland. I think next itme I'll add more herbs and garlic and chilli to give it a kick! - 17 May 2009

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