Sausage & Lentil Pasta Bake

Sausage & Lentil Pasta Bake

This easy supper dish makes a tasty, warming, no-fuss supper using any of our sausages or sausage meat.




October 24, 2017
: 4
: 10 min
: 1 hr
: 1 hr 10 min
: Easy

This easy supper dish makes a tasty no-fuss supper.


  • 300g spirali or fusilli pasta
  • Sausage Sauce
  • 2 tbs olive oil
  • 400g Dukeshill sausages (skinned) or sausage meat
  • 2 garlic cloves, thinly sliced
  • 1 tsp fennel seeds, crushed
  • 60g Puy lentils
  • 400g tin of chopped tomatoes
  • 1 tbs tomato purée
  • 300ml chicken stock
  • Topping
  • 150g ricotta
  • 50g parmesan, grated
  • Step 1 Pre heat oven to 180°c/ 160°c fan.
  • Step 2 Cook the pasta until al dente then drain and refresh with cold water.
  • Step 3 Heat the oil in a pan over a medium heat and crumble in the sausage meat. Break up with a fork to avoid big clumps forming.
  • Step 4 Add the garlic and fennel and cook for two minutes.
  • Step 5 Add the lentils and tomato puree and then pour in the tomatoes and stock. Give everything a stir and simmer gently for 25 minutes until the sauce has thickened slightly.
  • Step 6 Remove from the heat.
  • Step 7 Place the cooked pasta in a buttered baking dish. Top with the sausage sauce.
  • Step 8 Dollop blobs of the ricotta and the Parmesan over the top.
  • Step 9 Bake in the oven for 25 minutes until bubbling and golden.
  • Step 10 Serve with a green salad.

Cooking tip: The sausage sauce is equally good with linguine or pappardelle. Just stir in the ricotta and Parmesan through the sauce before serving.


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