Davina McCall’s penne and sausage bake recipe

It took my family a little while to get used to wholewheat pasta but now we have it all the time and we love it. Lots of veggies and little balls of sausage makes this an A-M-A-ZING one-pot supper that leaves everyone smiling. And if you have the tomato sauce already made it’s quick, too.

Debby Lewis-Harrison

SERVES 6
Prep 15 minutes
Cooking about 1 hour
526 calories per serving

250g squash or pumpkin, peeled and diced
1 tsp dried sage
6 sausages, skinned androlled into balls
200g wholewheat penne
200g sprouting broccoli,
roughly chopped
500ml tomato sauce
100ml single cream
1 mozzarella ball (125g)

1. Preheat the oven to 200C/fan 180C/gas 6. Put the squash in a large roasting tin and season it with salt and pepper. Drizzle over a tablespoon of olive oil and sprinkle the sage over the squash. Roast the squash in the oven for 20 minutes, then add the sausage balls to the tin and cook for another 10 minutes.
2. Meanwhile, bring a large saucepan of water to the boil and add salt. Add the penne and cook for 8 minutes, then add the sprouting broccoli. Continue to cook until both are done but still have a little bite to them – this should take another 3-4 minutes. Drain thoroughly.
3. Put the pasta and broccoli in a large ovenproof dish. Mix the tomato sauce with the cream and stir it into the pasta and broccoli until well combined. Add the squash and sausage and lightly push them into the pasta mixture. Pull apart the mozzarella and scatter it over the top.
4. Bake in the oven for 20-25 minutes until the sauce is bubbling and the mozzarella has melted and started to turn golden brown.


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