Skillet Sausage Pasta Bake
PREP 5 MIN•COOK 25 MIN
You won't believe how much flavor this recipe packs into one skillet. Pro tip: to give it an extra kick, choose a good quality spicy sausage or sprinkle over some chilli flakes.
EF
GF
NS
NF
Number of servings
2
150g pork sausages (lean) spicy, if available
60g pasta, dried (or gluten free) shells or another small shape
1 can of chopped tomatoes (14 oz can)
3⁄4 cup (180ml) water
1 tsp fennel seeds
salt & pepper, to taste
150g baby spinach leaves
100g baby bocconcini sliced
Place a medium sized ovenproof skillet over medium-high heat.
Remove skin from sausages and crumble into small pieces into the skillet. Cook for 3-4 minutes or until lightly browned.
Stir through pasta, tomato, water and fennel and season with salt and pepper.
Bring to the boil, reduce heat and simmer for about 15 minutes, stirring occasionally or until the pasta is just cooked through.
Stir in the spinach and cook until just wilted.
Scatter over bocconcini slices and cook for a further 5 minutes or until the bocconcini is melted. Alternatively, place under the broiler to melt and brown slightly.
Divide between bowls and serve.
Energy (kJ)
1761 kJ / 421 cals
Protein
26.8 g
Fat
19.7 g
Sat. Fat
10.3 g
Carbs
33 g
Sugar
6.6 g
Fiber
6.6 g
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