Ingredients
Scale
- 3 cups pasta shells
- 1 tablespoon olive oil
- 10 thin sausages
- 1 brown onion, diced
- 2 garlic cloves, minced
- 3/4 cup mushrooms, sliced
- 800g can diced tomatoes
- 1 red capsicum, diced
- 1 zucchini, chopped
- 3/4 cup basil, chopped
- 3/4 cup tasty cheese, grated
- Salt and pepper, to season
Instructions
- Preheat oven to 180°C, fan forced.
- Cook pasta following packet directions, drain and return to saucepan.
- In a large frying pan, heat oil over medium-high heat.
- Add sausages to pan and cook for 5 minutes.
- Add onion, garlic and mushrooms. Cook and stir occasionally until sausages and onions have browned.
- Remove sausages from saucepan and set aside on a chopping board.
- Add tomatoes, capsicum and zucchini to mushroom mix. Cook for 5 minutes. Season with salt and pepper.
- Chop sausages into small bite-sized pieces.
- Add vegetable mix, sausages and basil to pasta. Toss to stir through.
- Spoon pasta mixture into an 18-cup (4L) oven-proof dish.
- Sprinkle with cheese.
- Bake pasta bake in oven for 30-40 minutes or until golden. Serve.
Notes
You could also use carrots, celery, peas or beans
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- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Sausage, Beef, Oven Bake
