This Sausage Ragu and Spinach Pasta Bake is perfect for a quick and delicious midweek dinner. Combining tomato and spinach in a rich and creamy cheese sauce, it is ideal for freezing for the week ahead and something the whole family can enjoy.
6 Sessions pork sausages (about 400g), skinned (available from Becketts Butchery Counter)
680g jar passata with garlic and herbs
1 tbsp oregano , chopped (or 1 tsp dried)
500g pack pasta shapes
400g pack spinach
2 x 350g tubs ready-made cheese sauce
freshly grated nutmeg
100g parmesan , grated
Heat a large frying pan and brown the sausages whilst breaking UP the meat.
Pour off any fat from the pan.
Stir in the passata, bring to the boil and then add the oregano and season. Simmer for 10 mins.
Cook the pasta for 2 mins less than the pack says, reserve some cooking water and drain, cool under cold water and drain again.
Meanwhile, pour a kettle of boiling water over the spinach in a colander to wilt. Squeeze out all the water.
Mix the pasta with the cheese sauce and some of the reserved water, to loosen. Season.
In a large dish, add the meat sauce, spinach, some nutmeg and seasoning. Next, add a third of the Parmesan, the cheesy pasta, more nutmeg and finally the rest of the cheese.
Finish off in the oven until the cheese is melted on top and golden.
If serving from frozen, defrost your Sausage Ragu and Spinach Pasta Bake at room temperature for about 8 hrs. Heat oven to 200C/180C fan/gas 6. Bake for 40-45 mins, until the dish is piping hot and golden.
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