Sausage and Spinach Pasta Bake

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  • 6 Thick Butchers good-quality pork sausages, skinned and cut in 1 inch pieces
  • 680g jar passata with garlic and herbs
  • 1 tbsp oregano, chopped (or 1 tsp dried)
  • 500g pack pasta shapes
  • 400g pack spinach
  • 2 pints homemade Cheese Sauce
  • freshly grated nutmeg
  • 100g parmesan, grated

Method
Homemade cheese sauce.
In a saucepan put 2 heaped tablespoons of cornflour and blend until smoothe with ¼ pt milk. Add 1 ¾ pints milk salt and pepper and 1oz butter. Put on the hob and stir with a whisk until you have a thickened sauce. Turn off the heat and add 4 oz of grated cheese and some grated nutmeg. Taste as you might like to add more cheese or salt and pepper.

Tomato and meat sauce
Heat a large frying pan and brown the sausages, using a wooden spoon to break up the meat. Pour off any fat from the pan, stir in the passata, bring to the boil, then add the oregano and season. Simmer for 10 mins.

Now add the washed spinach and turn off the heat as the spinach needs no real cooking. Cook the pasta and strain.

To put it all together
Layer in a deep baking dish as you would with lasagne. Meat sauce, pasta, cheese sauce. Do this twice. Grate over the parmesan and bake 150C for about 45 minutes until nicely coloured.

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.