This easy Jamie Oliver sausage pasta bake is a comforting, hearty dish that’s perfect for a family meal. With tender sausage balls, a rich tomato sauce, and a crispy Cheddar breadcrumb topping, it’s a simple yet delicious recipe. You can easily adapt it with ingredients you already have at home!
Ingredients Needed
- 3 cloves of garlic
- 50g (1.75 oz) mature Cheddar cheese
- 50g (1.75 oz) stale bread
- 2 teaspoons dried oregano
- Olive oil
- 4 higher-welfare sausages
- 1 pinch of dried chilli flakes
- 3 x 400g (14 oz) tins of quality plum tomatoes
- 400g (14 oz) dried rigatoni
How To Make Sausage Pasta Bake
- Preheat the oven: Preheat the oven to 200ºC/400ºF/gas 6.
- Prepare the garlic and breadcrumbs: Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
- Make the breadcrumb topping: Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of oregano, the grated cheese, a pinch of sea salt, and a sprinkling of black pepper. Drizzle with a little olive oil and toss to mix.
- Shape and bake the sausages: Pop the sausages out of their skins and break each into 4 equal pieces. Roll each piece into a ball and place it in an ovenproof dish. Drizzle over a little olive oil and roll to coat. Bake in the oven for 10 minutes, or until golden and cooked through.
- Make the sauce: Heat a little olive oil in a frying pan over medium heat. Add the remaining sliced garlic, oregano, and chilli flakes. Stir until the garlic is colored, then add the plum tomatoes. Season with salt and pepper, bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Cook the rigatoni: Cook the rigatoni according to the packet instructions, but remove it from the heat 2 minutes early so it’s al dente. Drain and place in a large baking dish.
- Assemble the bake: Add the sausage balls to the cooked pasta, pour over the sauce, and toss to combine. Sprinkle the cheesy breadcrumb mix on top.
- Bake and serve: Place in the oven and bake for 15 minutes, or until the top is golden and bubbling.
Recipe Tips
- Don’t overcook the rigatoni: To prevent the pasta from becoming too soft, cook it just 2 minutes less than the package instructions. It will finish cooking in the oven.
- Mix the breadcrumbs well: Ensure the breadcrumbs are evenly mixed with the garlic, cheese, and oregano. This will create a crispy, flavorful topping.
- Toss the pasta and sauce thoroughly: Before baking, make sure the sausage balls and sauce are well mixed with the pasta. This helps distribute the flavors evenly.
- Keep an eye on the bake: Every oven is different, so check the pasta bake halfway through. If the top is golden and crispy, it’s ready to serve!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover sausage pasta bake cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the pasta bake to cool completely, then place it in an airtight container or freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Preheat your oven to 180°C/350°F. Cover the pasta bake with foil and heat for about 20 minutes, or until hot throughout. Remove the foil for the last 5 minutes to crisp the top.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4of the total recipe)
- Calories: 599
- Total Fat: 17.5g
- Saturated Fat: 6.8g
- Total Carbohydrate: 89g
- Dietary Fiber: 9.5g
- Sugars: 14.1g
- Protein: 26.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Ravioli Pasta Recipe
- Jamie Oliver Gorgonzola Pasta
- Jamie Oliver Mackerel Pasta
- Jamie Oliver Leek Pasta
Jamie Oliver Sausage Pasta Bake
Description
This easy Jamie Oliver sausage pasta bake is a comforting, hearty dish that’s perfect for a family meal. With tender sausage balls, a rich tomato sauce, and a crispy Cheddar breadcrumb topping, it’s a simple yet delicious recipe. You can easily adapt it with ingredients you already have at home!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200ºC/400ºF/gas 6.
- Prepare the garlic and breadcrumbs: Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
- Make the breadcrumb topping: Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of oregano, the grated cheese, a pinch of sea salt, and a sprinkling of black pepper. Drizzle with a little olive oil and toss to mix.
- Shape and bake the sausages: Pop the sausages out of their skins and break each into 4 equal pieces. Roll each piece into a ball and place it in an ovenproof dish. Drizzle over a little olive oil and roll to coat. Bake in the oven for 10 minutes, or until golden and cooked through.
- Make the sauce: Heat a little olive oil in a frying pan over medium heat. Add the remaining sliced garlic, oregano, and chilli flakes. Stir until the garlic is colored, then add the plum tomatoes. Season with salt and pepper, bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Cook the rigatoni: Cook the rigatoni according to the packet instructions, but remove it from the heat 2 minutes early so it’s al dente. Drain and place in a large baking dish.
- Assemble the bake: Add the sausage balls to the cooked pasta, pour over the sauce, and toss to combine. Sprinkle the cheesy breadcrumb mix on top.
- Bake and serve: Place in the oven and bake for 15 minutes, or until the top is golden and bubbling.
Notes
- Don’t overcook the rigatoni: To prevent the pasta from becoming too soft, cook it just 2 minutes less than the package instructions. It will finish cooking in the oven.
- Mix the breadcrumbs well: Ensure the breadcrumbs are evenly mixed with the garlic, cheese, and oregano. This will create a crispy, flavorful topping.
- Toss the pasta and sauce thoroughly: Before baking, make sure the sausage balls and sauce are well mixed with the pasta. This helps distribute the flavors evenly.
- Keep an eye on the bake: Every oven is different, so check the pasta bake halfway through. If the top is golden and crispy, it’s ready to serve!
Jamie Oliver Sausage Pasta Bake