Dinner in 30 minutes - too easy using the mince from sausages, some pasta and a little bit of prep and top with cheese. Incredibly easy.
Ingredients
375 g dried caserecce pasta
1 tbsp. olive oil
500 g Italian-style pork and fennel sausages, casing removed
200 g Swiss brown mushrooms, quartered
¼ - ½ tsp. dried chilli flakes
2 x 420 g jars tomato-based pasta sauce
150 g (1 2/3 cups) Perfect Italiano™ Perfect Bakes cheese
60 g baby rocket leaves
200 g grape tomatoes, sliced
Method
Preheat grill to high. Cook pasta in large saucepan of boiling water, until just tender; drain. Return to pan.
Meanwhile, heat oil in a large deep-frying pan over medium-high heat. Add sausage mince to pan and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add mushrooms and chilli. Cook, stirring, for 5 minutes or until just tender.
Add sauce. Stir to coat. Bring to the boil. Add pasta. Simmer, for 2 minutes or until warmed through and pasta is coated in sauce. Season with salt and pepper. Transfer to a baking dish. Top with cheese. Grill pasta bake for 4-5 minutes or until cheese is golden and melted.
Top with half the rocket and tomatoes and serve pasta bake with remaining salad on the side.
Tips & Hints
You can use a flameproof baking dish or ovenproof frying pan in this recipe. This way you can just top with cheese and transfer straight to oven!
