Easy Italian Sausage Pasta Bake

An Italian-American masterpiece, this freezable hotdog pasta heat is an ideal make-ahead family dish for involved days

Trimmings

400g rigatoni or penne

125g ball mozzarella, sliced into pieces

For the ragu

2 tbsp olive oil

6 pork wieners

4 garlic cloves, cut

dash of stew chips (optional)

1 tbsp tomato purée

1 tbsp red wine vinegar

2 x 400g containers hacked tomatoes

For the white sauce

1 tbsp spread

1 tbsp plain flour

350ml milk

50g parmesan, ground, notwithstanding extra to serve

Technique

Stage 1

To make the ragu, heat the oil in a tremendous shallow skillet or flameproof dinner. Squash the sausagemeat from its skins in little balls straight into the skillet. Sizzle for 10 mins until cooked (just take a load off expecting the meat isolates). Add the garlic and sizzle briefly until starting to become splendid, then blend in the stew pieces, if using, the tomato purée and vinegar. Tip in the tomatoes and bring to a stew. Decrease the power to low and ascend for 30 mins.

Stage 2

Meanwhile, make the white sauce. Disintegrate the spread in a pot and blend in the flour to make a free paste. Sizzle momentarily, then, gradually speed in the milk. Stew gently for 10 mins, whisking occasionally to ensure the sauce stays smooth. Season and race in the parmesan. Dispense with from the force and set aside.

Stage 3

Cook the pasta in a tremendous pot of foaming water for 9 mins, or a second not generally so much as pack headings. Channel and return to the compartment. Scratch most of the white sauce into the pasta and blend to cover. Tip in most of the ragu and most of the mozzarella and blend as of not long ago combined. Void the pasta mix into a gigantic baking dish and spoon over the extra white sauce and ragu. Spot with the rest of the mozzarella and sprinkle with extra parmesan. Give to cool absolutely, then, wrap and chill for up to a day, or freeze for up to two months. Defrost in the fridge for 24 hrs preceding baking.

Stage 4

Heat the oven to 190C/170C fan/gas 5. Heat for 25-30 mins until the top is hardly new at the edges and the cheddar is relaxed. Give to rest for 5-10 mins, then, take the baking dish straightforwardly to the table for people to scoop onto their plates.

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