Sausage Pasta Bake with Chorizo and Brie
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!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
- 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 can be kept in an airtight container in the fridge for up to two days. Cool completely before placing in the fridge.
Reheat by covering with foil and placing in the oven at 180C/350F for 15-20 minutes until piping hot throughout.
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.
Calories: 740kcal | Carbohydrates: 65g | Protein: 34g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 1331mg | Potassium: 1022mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2960IU | Vitamin C: 90.5mg | Calcium: 238mg | Iron: 5mg