Sausage Pasta Bake ​

Sausage Pasta Bake ​

  • 800g penne
  • 250g ball mozzarella, chopped into chunks

For the ragu

  • 4 tbsp olive oil
  • 12 pork sausages
  • 6 garlic cloves, sliced
  • Pinch of chilli flakes (optional)
  • 2 tbsp tomato purée
  • 4 x 400g cans chopped tomatoes

For the white sauce

  • 1 tbsp butter
  • 1 tbsp plain flour
  • 350ml milk
  • 50g parmesan, grated, plus extra to serve
Prep 30 mins
Prep 30 mins
Cooking time 1hr 30 mins
Cooking time 1hr 30 mins
8 portions
8 portions


  • 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

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