Stuffed sausage pasta bake

Name: Stuffed sausage pasta bake
Total time: 1 h 20 min
Yield: Serves 2
Ingredients: 50g kale woody stems discarded, and roughly chopped; 150g (about 18-20) giant pasta shells; 1 tbsp olive oil; 200g herby pork sausages skinned; 1 clove garlic sliced; ½ tsp fennel seeds; a pinch dried chilli flakes; 100g ricotta; 300g jar tomato and chilli pasta sauce; finely grated to make 1 tbsp parmesan; to serve salad

Janine Ratcliffe

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Serves 2

Easy

Total time: 1 hr and 20 mins

A star rating of 3.4 out of 5.3 ratingsRate

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Herby sausages, nutritious kale, creamy ricotta and a pinch of chilli make this pasta bake an epic family meal

Low calorie

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Alternatives

Complete the dish

Try our sausage pasta bake, then check out our sausage pasta, sausage gnocchi, pasta al forno, tomato pasta bake, baked feta pasta and meatball pasta bake. Also discover meatball and gnocchi bake and plenty more comforting pasta bakes.

Still got some passata to spare? Why not try another of our best passata recipes.

Ingredients

Nutrition

50g kale

woody stems discarded, and roughly chopped
150g (about 18-20) giant pasta shells
1 tbsp olive oil
200g herby pork sausages

skinned
1 clove garlic

sliced
½ tsp fennel seeds
a pinch dried chilli flakes
100g ricotta
300g jar tomato and chilli pasta sauce
finely grated to make 1 tbsp parmesan
to serve salad

Nutrition: per serving

kcal398

low
fat21.1g
saturates7.7g
carbs33.9g
sugars6.9g
fibre5.7g
protein15.2g
salt1.3g

Method

step 1

Heat a large pan of salted water until simmering. Cook the kale for 2-3 minutes or until tender. Scoop out into a colander with a slotted spoon. Cook the pasta shells in the same water until just tender, then drain.
step 2

Heat the olive oil in a non-stick frying pan then add the sausages, pinching them into small chunks. Fry, breaking up the sausage into smaller pieces as you go, until golden. Add the garlic, fennel and chilli flakes, and fry for another minute. Stir in the ricotta and kale with a splash of just-boiled water from the kettle to make a very thick, creamy mixture.
step 3

Heat the oven to 190C/fan 170C/gas 5. Pour the tomato sauce into the bottom of a 20cm x 30cm ovenproof dish. Fill the shells with heaped teaspoons of the sausage mixture, then push down into the sauce. Cover the dish with foil and bake for 20 minutes, then take off the foil, sprinkle with parmesan and cook for another 20-25 minutes or until bubbling and golden. Serve with salad, if you like.

Check out more of our epic sausage recipes here...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 3.4 out of 5.3 ratings

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