Creamy Sausage Pasta Bake Dinner

Take one third of the sausage meat and shape into 6 meatballs per person for lunch. Pop the meatballs on another baking tray and drizzle with oil. Roast the veg on the top shelf and the meatballs on the middle shelf until the veg is softened and slightly browned and the meatballs are cooked through, 20-25 mins. IMPORTANT: Wash your hands after handling raw meat. The meatballs are cooked when no longer pink in the middle. Once the water is boiling, add the rigatoni to the water and cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the remaining sausage meat and fry until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Drain and discard any excess fat from the sausage meat. When the sausage meat has browned, add the chopped tomatoes, passata, and stock paste. Season with salt, pepper and sugar (see ingredients for amount), bring to the boil and simmer until thickened, 6-7 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The mince is cooked when no longer pink in the middle.

Once the veg is cooked, remove them from your oven. Turn the grill onto high. Pop the meatballs into a bowl and add 4-5 tbsp of the tomato sauce - set aside for lunch. Add the pesto to the pan with the sauce and stir together. Taste and add salt and pepper if you feel it needs it. Add the creme fraiche to the pasta and stir until combined.

Transfer the pesto tomato sauce mixture to an ovenproof dish and top with the creamy pasta. Cover with the Cheddar and pop on the top shelf of your oven. Grill until the top is golden and a little crunchy at the edges, 3-5 mins. Serve in bowls and enjoy!