- 0:10 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
Chunky pasta shells are smothered in flavorsome Italian sausage, fresh herbs and a rich roasted tomato sauce, then sprinkled with mozzarella baked to golden perfection.
Ingredients
- 250g large dried pasta shells
- 2 teaspoons olive oil
- 8 (375g) Italian beef sausages
- 2/3 quantity Semi-roasted tomatoes (see related recipe)
- 1/4 cup Massel beef stock
- 1/4 cup shredded fresh basil leaves
- 150g mozzarella, cut into 1cm cubes
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain.
- Step 2Meanwhile, heat oil in a large frying pan over medium-high heat. Add sausages. Cook, turning, for 10 minutes or until browned. Transfer to a plate. Thinly slice.
- Step 3Place roasted tomato and stock in a food processor. Process until just combined.
- Step 4Place pasta in a 6cm deep, 8-cup capacity ovenproof dish. Top with sausage and basil. Spoon over tomato mixture. Sprinkle with cheese. Bake for 25 minutes or until cheese is melted and golden. Serve.
Nutrition
3066 kj
Energy
27.2g
Fat Total
9.1g
Saturated Fat
7.1g
Fibre
33.7g
Protein
77mg
Cholesterol
998mg
Sodium
82.7g
Carbs (total)
All nutrition values are per serve
Notes
Variation: Substitute pork, fennel and Italian spice sausages for the beef sausages.
- Author: Emma Braz
- Image credit: Andrew Young
- Publication: Super Food Ideas
0
