November 28, 2016
Dinner, Main Dish, Lamb/Mutton,
Dairy, Cheese, Parmesan, Pasta, Rigatoni, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Potluck, Weeknight Meals, Oven Bake, Stove Top, Canned Tomatoes more
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"From Recipe+ August'16"
Squeeze sausage mince from casings and crumble sausage mince into pieces.Heat oil in a large frying pan over high heat and add sausage and cook and stir for 3 minutes or until browned and transfer to a heatproof plate.
Add onion to pan and cook and stir for 2 minutes or until soft and return sausage to pan along with chopped tomatoes and tomato puree and bring to the boil and then reduce heat, simmer, stirring occasionally, for 10 minutes or until thickened slightly and then stir through the basil.
Meanwhile cook pasta in a saucepan of boiling salted water for 10 minutes and then drain, reserving 1/4 cup of cooking liquid.
Preheat oven to 220C/200C fan forced.
Add the pasta and reserved cooking liquid to the sausage mixture and stir to combine.
Spoon the pasta mixture into a 2 litre (8 cup) rectangular ovenproof dish and top with the cheeses and bake for 15 minutes or until golden brown.
Serve with mixed salad leaves.
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