Few things hit the spot like a bubbling pasta bake, and this one takes things up a notch. Made with juicy HECK! Pork & Cheddar sausages, it’s the kind of dish that makes the whole kitchen smell amazing while it’s in the oven.
Think golden melted cheese, a rich tomato sauce, and hearty pasta all tucked under a crispy, bubbling top. Plus, it sneaks in plenty of veg with courgette and peppers – perfect for feeding a hungry crowd or getting those family-friendly wins.
Whether it’s a cosy midweek dinner or a weekend comfort feast, this pasta bake is proper food, made simple. Big on flavour, low on faff, and guaranteed to have everyone going back for seconds.
Serves
6
Ingredients
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1 tbsp olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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1 red pepper, diced
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1 courgette, diced
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400g dried pasta (penne or rigatoni)
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2 x 400g tins chopped tomatoes
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2 tbsp tomato purée
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1 tsp dried oregano
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½ tsp chilli flakes (optional)
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150ml chicken stock
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200g mature cheddar, grated
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75g mozzarella, torn
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2 tbsp fresh parsley, chopped (for garnish)
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Salt & black pepper
Method
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Cook pasta - Boil pasta in salted water until just al dente. Drain and set aside.
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Prepare sausage meat - Squeeze sausages from skins. Brown in a large pan with 1 tbsp olive oil, breaking into chunks.
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Cook veg - Add onion, garlic, pepper, and courgette. Cook 5–6 mins until softened.
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Make sauce - Stir in chopped tomatoes, tomato purée, oregano, chilli flakes, and stock. Simmer 15 mins until slightly thickened. Season to taste.
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Combine - Stir pasta into sauce along with half the cheddar. Transfer to a baking dish.
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Top & bake - Scatter remaining cheddar and mozzarella over the top. Bake at 200°C for 20–25 mins until golden and bubbling.
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Serve - Garnish with parsley.