Description

You and your family will be tucking into this delicious pasta bake in no time!

Ingredients

  • 375g dried rigatoni pasta
  • 2 teaspoons olive oil
  • 500g beef sausages with garlic and parsley (see note)
  • 2 x 50g sachets tomato paste
  • 2 x 410g cans tomatoes with basil and garlic
  • 100g baby spinach
  • 2/3 cup loosely packed fresh basil leaves, torn
  • 2 teaspoons finely chopped fresh rosemary
  • 1 1/2 cups grated mozzarella
  • Extra shredded basil, to serve

Instructions

  1. Preheat oven to 180C/160C fan-forced.
  2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain.
  3. Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Squeeze sausage meat from casings into pan. Cook, breaking up meat with a wooden spoon, for 5 to 6 minutes or until just cooked through. Drain any excess oil, if necessary.
  4. Add tomato paste. Stir to combine. Stir in tomato. Bring to a simmer. Remove from heat. Add spinach, basil and rosemary. Stir to combine.
  5. Add pasta to sausage mixture. Season with salt and pepper. Toss well to combine. Spoon mixture into a 10-cup-capacity ovenproof dish. Sprinkle with mozzarella.
  6. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes. Serve sprinkled with extra basil.