Michael and Rachel's

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Penne and Sausage Pasta Bake

Updated: 23 Apr 2017

Ingredients

  • 1 onion
  • 2 garlic cloves
  • 350g sausage meat
  • 400g tin chopped tomatoes
  • Herbs: oregano, sage
  • 300ml vegetable stock
  • 50g salted butter
  • 50g plain flour
  • 500ml milk
  • 400g penne pasta
  • Pinch nutmeg
  • Salt, pepper
  • Cheddar cheese

Method

  1. Preheat the oven to 200c.
  2. Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes until soft and translucent. Add the garlic and cook for another two minutes.
  3. Crumble in the sausagemeat and fry until coloured on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and plenty of herbs and turn down the heat.
  4. Cook the penne pasta separately; drain and set to one side.
  5. To make the white sauce, melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes or until the mixture has taken on a biscuit-coloured appearance. Slowly add the milk, bit by bit, whisking as you go to preventlumps from forming. Season with salt and pepper and a pinch of nutmeg; bring to a simmer and cook for 5 minutes to thicken slightly.
  6. Mix the penne with the tomato sauce and pour into an ovenproof baking dish. Pour over the white sauce, sprinkle with cheese and bake for another 15-20 minutes or until bubbling and golden.