Courgette, sausage & rigatoni bakes

Contains pork – recipe is for non-Muslims only

This thrifty and comforting pasta bake for two is made with a punchy garlic and chilli spiked tomato sauce, then topped with mozzarella

PREP 5 mins
COOK 25 mins


  • calories 834
  • carbs 73
  • saturated fat 16
  • sugar 13
  • protein 38
  • fat 44
  • fibre 5
  • salt 3.1


1 tbsp olive oil
4 good-quality pork sausage
2 courgette, sliced on the diagonal then chopped into batons
3 garlic clove, finely sliced
pinch of chilli flakes
400g can chopped tomato
200g rigatoni
½ x 150g ball mozzarella, patted dry and torn into chunks


  1. Heat the oil in a large frying pan. Squeeze the sausagemeat out of the skins, breaking it into little chunks, and pop in the pan. Fry for 8 mins until golden and cooked through. Tip in the courgettes, garlic and a pinch of chilli flakes. Fry for a few mins until just tender. Pour over the chopped tomatoes, season and bubble down for 5 mins or so, adding a splash of water if it’s looking too thick.
  2. Meanwhile, cook the pasta following pack instructions. Drain and stir through the sauce and spoon everything into 2 small flameproof dishes.
  3. Heat the grill to high. Dot the cheese on top of the sausage dishes, then place under the grill until the cheese is golden and bubbling (about 5-10 mins), and serve.