This quick and simple sausage pasta bake makes an ideal mid-week meal. Use Becketts Butchery sweet chilli sausages for extra tastiness. You can even prepare it in advance and pop it in the freezer, or up the quantities and enjoy the leftovers for lunch the following day.

Ready in: 2 hours

Serves: 4

Ingredients

400g rigatoni or penne
125g ball mozzarella, chopped
For the ragu
2 tbsp olive oil
6 Becketts Butchers Chilli and Leek sausages
4 garlic cloves, sliced
Pinch of chilli flakes
1 tbsp tomato puree
1 tbsp red wine vinegar
2 x 400g cans chopped tomatoes
For the white sauce
1 tbsp butter
1 tbsp plain flour
350ml milk
50g parmesan, grated

Method

1. To make the ragu, heat the oil in a large shallow pan. Remove the sausage meat from its skin, form into meatballs and add to the pan. Cook for around 10 minutes, until browned. Next, add the garlic and cook for another minute until golden. Stir through the chilli flakes, tomato puree and vinegar. Finally, pour in the chopped tomatoes and bring to a simmer. Reduce the heat and allow it to bubble for 30 minutes.

2. In the meantime, make the white sauce. Melt the butter in a saucepan and stir in the flour to make a paste. Sizzle for a minute, then slowly add the milk, stirring continuously. Simmer gently for 10 minutes, giving it a stir so the sauce stays smooth. Season, then stir through the parmesan. Remove from the heat and set aside.

3. Cook the pasta in a large saucepan, for a minute less than the packet instructions. Drain and return to the pan. Pour most of the white sauce into the pasta and stir until covered, leaving some aside for later. Tip the ragu and ¾ mozzarella on top and combine. Pour the pasta mixture into a large baking dish and top with the remaining white sauce and mozzarella. Sprinkle over some extra parmesan if you wish.

If freezing, leave the dish to cool then cover and freeze before cooking. Defrost in the fridge for 24 hours before cooking.

4. To cook, heat the oven to 190C. Bake for 25-30 minutes. The cheese should be bubbling and slightly crisp on the edge. Leave to rest for 5 minutes before serving with a crisp side salad.