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Season: Autumn Winter 

Sausage & spinach pasta bake


*available from Hampshire Farmers’ Markets


  • 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.
  • Cook the pasta for 2 mins less than the pack says, reserve some cooking water, then drain, cool under cold water and drain again.
  • Meanwhile, pour a kettle of boiling water over the spinach in a colander to wilt, then squeeze out all the water. Mix the pasta with the cheese sauce and some of the reserved water, to loosen. Season.
  • In a large dish, add the meat sauce, then the spinach, some nutmeg and seasoning.
  • Next, add a third of the Parmesan, the cheesy pasta, more nutmeg and finally the rest of the cheese. Wrap and freeze. Defrost at room temperature for about 8 hrs.
  • Heat oven to 200C/180C fan/gas 6. Bake for 40-45 mins, until the dish is piping hot and golden.

Recipe from BBC Good food Magazine.

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