This recipe was sponsored by Le Rustique
I think I’m more addicted to pasta than chocolate.
I know – that doesn’t sound like something I’d say at all! But chocolate, I can pretty much save for the weekends. Pasta I NEED at least a few times a week.
You can’t beat a good pasta bake. I have a few on the blog – like this cheesy pasta bake with chicken and bacon, or this creamy tuna pasta bake. But this time I wanted to make something a little bit different.
Le Rustique approached me and asked me to create a recipe, and it seemed like the perfect opportunity to come up with a whole new pasta bake!
Trust me guys, this one’s a keeper!
- Start by frying up some sausage mince (from 6 sausages) and chorizo in a pan.
- Add in onions, pepper and seasoning.
- Add in tomato puree, tinned tomatoes, fresh herbs (I used thyme and basil), a crumbled stock cube, and a little sugar, salt and pepper.
- Mix with cooked pasta and place in a large baking dish.
- Top with mozzarella and thick slices of Le Rustique Brie.
- Then place in the oven until you have bubbling, golden cheesy perfection:
I think I could eat this every day for a week and still be just as excited by that gooey cheesiness!
If you’re looking for gluten free modifications or info on freezing/reheating, there’s some more info at the bottom of the recipe card below.
If you’d like to see more Le Rustique recipes, you can check out the Le Rustique Recipe site here!
The Sausage Pasta Bake with Chorizo and Brie Recipe:
Sausage Pasta Bake with Chorizo and Brie
- 400 g dried pasta shapes I used rigatoni
- 1 tbsp vegetable oil
- 6 pork sausages skin removed, torn into small chunks
- 75 g chorizo chopped into small chunks
- 1 large onion peeled and chopped
- 1 red bell pepper de-seeded and chopped
- 1 yellow bell pepper de-seeded and chopped
- pinch of salt and pepper
- 2 cloves garlic peeled and minced
- 1 tbsp tomato puree
- 1 chicken or vegetable stock cube crumbled
- 1 tbsp finely chopped fresh thyme
- Small bunch fresh basil finely chopped
- 3 x 400g tins chopped tomatoes
- 1 tsp sugar
- 100 g fresh baby spinach
- 200 g Le Rustique Brie rind removed, chopped into large chunks
- 75 g grated mozzarella
- 1 small bunch parsley roughly torn
- 6-8 Basil leaves
- 3-4 sprigs fresh thyme
- 1 pinch of black pepper
- Preheat the oven to 190C/375F. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
- Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the sausage and cook for about 5 minutes, breaking up the sausage meat. Add the chorizo and cook for 2 minutes, then add the onion and cook for a further 3-4 minutes until the onion is softened. Add the chopped peppers, salt, pepper, garlic, tomato puree, crumbled stock cube, thyme and basil. Stir and cook for 2-3 minutes.
- Stir in the tinned tomatoes and sugar. Bring to a gentle bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.
- Top with the brie and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
- Remove from the oven and serve topped with fresh herbs and black pepper
LEFTOVERS:Leftovers can be kept in an airtight container in the fridge for up to two days. Cool completely before placing in the fridge. .
REHEATING:Reheat by covering with foil and placing in the oven at 180C/350F for 15-20 minutes until piping hot throughout. .
FREEZING:You can also cover and freeze this dish for up to 3 months. Defrost thoroughly before reheating as per above. .
GLUTEN FREE MODIFICATIONS:You can make the dish gluten free by swapping the pasta, sausages and stock cube for gluten free versions. Chorizo, tomato puree and tinned tomatoes are usually gluten free, but check your brand. Nutritional Information is per serving.
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