Autumn Recipes - No Boil Pasta Bake

This pasta bake is done in one dish and doesn’t even require you to pre-boil the pasta! It’s packed full of veggies that the kids won’t even be able to taste and it’s sure to be your saviour on a busy weeknight. This pasta bake is the essence of a “dump-and-go dinner,” where you put everything into one baking dish, cover it, put it in the oven, and walk away. You’ll find that the smaller the pasta shape you use, the less time it’ll need in the oven and we suggest using a tray roughly 20cm x 30cm.

Serves 4-6

Ingredients

500g pork sausage

2 tbsp olive oil

½ brown, finely chopped

2 garlic cloves, minced

1C broccoli, finely chopped

1 carrot, grated

1C baby spinach

500g pasta of your choice

500g tomato passata

500ml chicken stock

300ml full cream milk

300g shredded mozzarella

Method

1. Preheat the oven to 200 degrees celsius.
2. Heat a large pan on medium heat and once hot, squeeze the sausage mince out of its casing and cook until golden. Remove from heat and set aside.
3. Add olive oil, onion, garlic, broccoli, carrot, spinach, sausage, pasta, passata, chicken stock, milk and half of the mozzarella to an oven proof tray
4. Mix to combine all the ingredients
5. Cover with foil and place in the oven for 40 minutes.
6. Remove the foil, sprinkle the remaining cheese and place in the oven for an extra 5 minutes. 

Note - this recipe can also be made without onion or garlic and can also be made with gluten free pasta if you’d prefer, and non dairy substitutes will also work well.