A pasta bake with a difference! This pasta bake is made with ground sausage and chorizo in a tomato and herb sauce, then topped with oozy melted Brie!
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
Ingredients
- 400 g (14 oz) dried pasta shapes I used rigatoni
- 1 tbsp vegetable oil
- 6 pork sausages skin removed, torn into small chunks
- 75 g (2.6 oz) 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 salt and pepper
- 2 cloves garlic peeled and minced
- 1 tbsp tomato puree paste for US
- 1 chicken or vegetable stock cube crumbled
- 1 tbsp finely chopped fresh thyme
- small bunch fresh basil finely chopped
- 3 x 400g (3 x 14 oz) tins chopped tomatoes
- 1 tsp sugar
- 100 g (1 packed cup) fresh baby spinach
- 200 g (7 oz) Le Rustique Brie rind removed, chopped into large chunks
- 75 g (2/3 cup) grated mozzarella
- 1 small bunch parsley roughly torn
- 6-8 basil leaves
- 3-4 sprigs fresh thyme
- pinch black pepper
Instructions
- Preheat the oven to 190C/375F (fan).
- Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.400 g (14 oz) dried pasta shapes
- 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.1 tbsp vegetable oil, 6 pork sausages
- 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.75 g (2.6 oz) chorizo, 1 large onion
- Add the chopped peppers, salt, pepper, garlic, tomato puree, crumbled stock cube, thyme and basil. Stir and cook for 2-3 minutes.1 red bell pepper, 1 yellow bell pepper, pinch salt and pepper, 2 cloves garlic, 1 tbsp tomato puree, 1 chicken or vegetable stock cube, 1 tbsp finely chopped fresh thyme, small bunch fresh basil
- 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.3 x 400g (3 x 14 oz) tins chopped tomatoes, 1 tsp sugar, 100 g (1 packed cup) fresh baby spinach
- Top with the brie and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.200 g (7 oz) Le Rustique Brie, 75 g (2/3 cup) grated mozzarella
- Remove from the oven and serve topped with fresh herbs and black pepper1 small bunch parsley, 6-8 basil leaves, 3-4 sprigs fresh thyme, pinch black pepper
Notes
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Hi, if you are freezing do you completely cook first or freeze once all made up with the cheese before cooking?
Thankyou 🙂
Absolutely the best dish ever . Really naughty can’t resist a sneaky spoonful next morning….well always better next day.
This dish is a winner! My husband and 9 year old daughter inhaled their first helping then came back for more. My husband says it’s the perfect meal for a cold winter night…hearty, healthy, and cheesy. No need to make any additions or substitutions.
This looks yum! I’ll be using my peoples traditional sausage for this recipe called Boerewors. It’s rich with spices, hopefully it will taste as good as this dish.
A perfect weeknight meal at our house! I’d love to have you share this at our What’s for Dinner Blog Party!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-150/
This is my sort of pasta bake, think this has all my favourite ingredites in one recipe. Gorgeous,