Sausage & Veggie Pasta Bake
Servings
4people
Servings
4people
Ingredients
  • 200grams wholemeal pasta of choice
  • 1tbsp extra virgin olive oil
  • 2cloves garlicpeeled and chopped
  • 1 brown onionchopped
  • 4 sliced lean sausages of choice
  • 2 carrotspeeled and grated
  • 1 zucchinigrated
  • 1cup pumpkinpeeled and grated
  • 1/4cup water
  • 2tbsp tomato paste
  • 400grams tinned tomatoes
  • 1/2cup reduced-fat cheddar cheesegrated
Instructions
  1. Cook pasta as per packet directions, then drain and set aside. Preheat oven to 180C.
  2. Over a low-medium heat, heat the oil in a large frying pan, add garlic and onion and cook, stirring the whole time. After about 2 minutes add chopped sausage pieces and cook until browned (about 5 minutes).
  3. Add carrots, pumpkin, zucchini and water. Stir lightly and allow to simmer until vegetables begin to soften. Mix through tomato paste and tinned tomatoes, simmering for a further 5 minutes.
  4. Remove from heat and mix through drained pasta. Place the mix into a large oven dish (this recipe makes enough to fill 1 large lasagne dish) and sprinkle cheese over the top. Bake for 20 minutes or until cheese has browned lightly.
  5. You could also divide the pasta bake into smaller dishes or silicon muffin trays for individual serves.
Recipe Notes

455 calories per serve

Print Recipe
Sausage & Veggie Pasta Bake
1 sauce, 5 meals! The meal prep recipe that will last you all week!
Course Main Dish
Servings
people
Ingredients
  • 200 grams wholemeal pasta of choice
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic peeled and chopped
  • 1 brown onion chopped
  • 4 sliced lean sausages of choice
  • 2 carrots peeled and grated
  • 1 zucchini grated
  • 1 cup pumpkin peeled and grated
  • 1/4 cup water
  • 2 tbsp tomato paste
  • 400 grams tinned tomatoes
  • 1/2 cup reduced-fat cheddar cheese grated
Course Main Dish
Servings
people
Ingredients
  • 200 grams wholemeal pasta of choice
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic peeled and chopped
  • 1 brown onion chopped
  • 4 sliced lean sausages of choice
  • 2 carrots peeled and grated
  • 1 zucchini grated
  • 1 cup pumpkin peeled and grated
  • 1/4 cup water
  • 2 tbsp tomato paste
  • 400 grams tinned tomatoes
  • 1/2 cup reduced-fat cheddar cheese grated
1 sauce, 5 meals! The meal prep recipe that will last you all week!
Instructions
  1. Cook pasta as per packet directions, then drain and set aside. Preheat oven to 180C.
  2. Over a low-medium heat, heat the oil in a large frying pan, add garlic and onion and cook, stirring the whole time. After about 2 minutes add chopped sausage pieces and cook until browned (about 5 minutes).
  3. Add carrots, pumpkin, zucchini and water. Stir lightly and allow to simmer until vegetables begin to soften. Mix through tomato paste and tinned tomatoes, simmering for a further 5 minutes.
  4. Remove from heat and mix through drained pasta. Place the mix into a large oven dish (this recipe makes enough to fill 1 large lasagne dish) and sprinkle cheese over the top. Bake for 20 minutes or until cheese has browned lightly.
  5. You could also divide the pasta bake into smaller dishes or silicon muffin trays for individual serves.
Recipe Notes

455 calories per serve