- 0:12 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Quick and simple, this pasta bake is a hearty recipe which is perfect for mid-week dining.
Ingredients
- 8 (375g) lean Italian sausages
- 3 green onions, thinly sliced
- 2 garlic cloves, crushed
- 1 red capsicum, finely chopped
- 2 x 400g cans diced tomatoes
- 1/4 cup shredded fresh basil leaves
- 625g packet fresh spinach and ricotta agnolotti pasta
- 1 cup reduced-fat grated pizza cheese
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain.
- Step 2Meanwhile, cook sausages in a large, deep frying pan over medium-high heat for 10 minutes or until browned. Transfer to a plate. Thinly slice.
- Step 3Add onion, garlic and capsicum to pan. Cook for 2 minutes or until onions are softened. Add tomato. Season with pepper. Cook, stirring, for 1 minute or until mixture starts to boil. Remove from heat. Stir in basil. Preheat grill on medium-high.
- Step 4Place sausage, onion mixture and pasta in a 6cm-deep, 8 cup-capacity ovenproof dish. Toss to combine. Sprinkle with cheese. Grill for 5 minutes or until cheese is melted and golden. Stand for 5 minutes. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2645 kj
Energy
35g
Fat Total
18g
Saturated Fat
8g
Fibre
35g
Protein
97mg
Cholesterol
1180.66mg
Sodium
9g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
You could use 2 cups shredded cooked chicken instead of the sausages.
- Author: Kim Coverdale
- Image credit: Steve Brown
- Publication: Super Food Ideas
