Creamy Sausage Pasta Bake Dinner
Cheesy Meatball Sub Lunch
This Creamy Sausage Pasta Bake Dinner is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
60 grams
Mature Cheddar Cheese
(ContainsMilk)1 unit(s)
Bell Pepper
1 unit(s)
Aubergine
450 grams
Pork and Oregano Sausage Meat
(ContainsSulphites)1 pack(s)
Finely Chopped Tomatoes with Basil
1 pack(s)
Tomato Passata
15 grams
Chicken Stock Paste
180 grams
Wheat Rigatoni Pasta
(ContainsCereals containing gluten)32 grams
Green Pesto
(ContainsMilk)150 grams
Creme Fraiche
(ContainsMilk)2 unit(s)
Seeded Roll
(ContainsCereals containing gluten)25 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)Not included in your delivery
1 tsp
Sugar for the Sauce
Preheat your oven to 200°C and bring a large saucepan of water to the boil with 1/2 tsp of salt. Grate the Cheddar cheese. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the pepper and aubergine on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer.
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!
Make your lunch! For best results, put the reserved meatballs and sauce in the fridge and just before eating, slice into each seeded roll lengthways (be careful not to cut all the way through), warm in your oven for a couple of mins if you prefer. Share the meatballs between the rolls, sprinkle over the grated hard Italian style cheese and devour. If making the night before, allow the meatballs and sauce to cool slightly before assembling as above, then wrap in foil and refrigerate until ready to eat. Enjoy!