- 6 good-quality pork sausages (about 400g), skinned
- 680g jar passata with garlic and herbs
- 1 tbsp oregano, chopped (or 1 tsp dried)
- 500g pack pasta shapes
- 400g pack spinach
- 2 x 350g tubs ready-made cheese sauce (use a full-fat one if freezing)
- freshly grated nutmeg
- 100g parmesan, grated
- 1 egg, beaten, to glaze
*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.