Jamie Oliver's easy sausage pasta bake ‘beats takeaways' and is ready in under one hour

Pasta bake is one of the simplest dishes to make in the middle of a busy week, or even at the weekend.

It is extremely versatile and anything can be added to it or taken away from it to make the perfect dish.

Jamie Oliver’s sausage pasta bake serves four people and is ready from start to finish in under an hour.

The recipe notes said: “The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time or aren’t feeling in the mood.”

The chef said this recipe also “beats takeaways” and is perfect served with a side of garlic bread.

jamie oliver's easy sausage pasta bake ‘beats takeaways' and is ready in under one hour

Jamie Oliver’s easy sausage pasta bake ‘beats takeaways’ and is ready in under one hour

Ingredients:

Three garlic cloves

50g mature cheddar cheese

50g stale bread

Two teaspoons of dried oregano

Olive oil

Four sausages

One pinch of dried chilli flakes

Three tins of 400g plum tomatoes

400g dried rigatoni

jamie oliver's easy sausage pasta bake ‘beats takeaways' and is ready in under one hour

Rigatoni should be cooked until al dente

Method:

Start by preheating the oven to 200C before peeling and finely slicing the garlic.

Next, coarsely grate the cheese and then tear the stale bread into small chinks or blitz it in the food processor.

Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt as well as black pepper.

Drizzle with a little olive oil and mix it all. Next, pop the sausages out of their skins and break each one into four equal pieces.

Roll each piece into a ball shape and place it in an ovenproof dish. Drizzle with a little olive oil and roll to coat before baking in the oven for 10 minutes, or until golden and cooked through.

Heat a little more oil in a frying pan over medium heat and add the remaining sliced garlic, oregano and chilli flakes.

Stir until the garlic is coloured and then tip in the tomatoes. Add a pinch of salt and pepper, bring to a boil and then reduce the heat and simmer for around 10 minutes, stirring occasionally.

Cook the rigatoni according to the packet instructions and then drain in a colander before tipping it into a large baking dish.

Add the sausage balls, pour over the sauce and toss well before sprinkling over the cheesy crumb mix and baking it for 15 minutes.

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