Sausage Pasta Bake

The Method for Sausage Pasta Bake

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Boil the penne in salted water for 3 minutes less than the packet says, then drain.

   Mark done Start 3 min timer

2. Meanwhile, heat the oil in a large pan and brown the sausage coins for 6 minutes. Add the onion and garlic and cook for 4 minutes.

   Mark done Start 6 min timer

3. Stir in the tomatoes, purée, oregano and salt. Simmer for 8 minutes.

   Mark done Start 8 min timer

4. Mix in the pasta and tip into a 3 litre baking dish. Cover with foil and bake for 15 minutes.

   Mark done Start 15 min timer

5. Uncover, scatter with the mozzarella and bake for 10 minutes more until bubbling and golden.

   Mark done Start 10 min timer

What Can Go Wrong

1. Cook the pasta 3 minutes short so it does not turn to mush in the oven.
2. If the sauce looks dry going into the dish, add a splash of water.
3. Rest the bake for 5 minutes so the sauce settles.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve It With

Green salad · Garlic bread · Steamed broccoli

Storing Leftovers

Keeps in the fridge for up to 3 days. Reheat portions in the microwave or covered at 180°C. Freezes for up to 3 months before baking.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.