Sausage Pasta Bake

Ingredients

For the ragu

For the white sauce

Prep 30 mins

Cooking time 1hr 30 mins

8 portions

Method

Heat the oil in a large shallow pan.
Squeeze the sausage meat from its skin in small balls straight into the pan.
Sizzle for 10 mins until browned.
Add the garlic and chili flakes and sizzle for 1 minute.
Add 2 cans of chopped tomatoes and bring to a simmer, reduce heat to low and bubble for 30 mins.
To make the white sauce melt the butter in a saucepan and stir in the flour to make a loose paste.
Sizzle for one minute and then gradually whisk in the milk.
Simmer gently for 10 minutes and whisk occasionally.
Add salt and pepper and parmesan.
Remove from heat and set aside.
Cook your pasta, drain and add most of the white sausage and ragu to the saucepan.
Add mozzarella and stir until combined.
Pour the pasta mixture into large baking dish and spoon over the remaining white sauce and ragu.
Add remaining mozzarella and leave to cool.
Freeze for up to two months - when defrosting leave in fridge for 24 hours before baking.
To bake heat the oven to 190C/170C fan/gas 5.
Bake for 25-30 mins until the top is slightly crisp at the edges and the cheese is melted.
Leave to rest for 5-10 mins

Sausage Pasta Bake ​