Blog Menu

Courgette, Sausage & Rigatoni Bakes

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

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 2


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


  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.

This great family recipe is thanks to BBC Goodfood Recipes at


Leave a comment

Please note, comments must be approved before they are published