Servings: 2
Ingredients:
- 4-6 sausages
- 160g uncooked pasta
- 400g tinned tomatoes
- 2 tbsp cream cheese
- 40g cheddar cheese, grated
- 2 handfuls of spinach, roughly chopped
- 1 onion, finely chopped
- 2 tsp beef dripping, butter, or olive oil
- 1 tbsp Maxi’s All-Purpose Seasoning
- 1 tsp Maxi’s Onion Granules
- 1 tsp Maxi’s Garlic Granules
- ½ tsp Maxi’s Chilli Flakes
Instructions:
- Preheat your oven to 180°C (356°F) or Gas Mark 4.
- Bring a large pot of salted water to boil and cook the pasta according to the package instructions until al dente. Once cooked, drain and set aside.
- In a frying pan, heat the beef dripping, butter, or olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes.
- Slice the sausages into bite-sized pieces and add them to the pan. Cook until browned and cooked through, around 6-8 minutes.
- Stir in Maxi’s All-Purpose Seasoning, Maxi’s Onion Granules, Maxi’s Garlic Granules, and Maxi’s Chilli Flakes, and cook for another minute to release the flavours.
- Pour in the tinned tomatoes and bring the mixture to a simmer. Let it cook for about 10 minutes until the sauce thickens slightly.
- Add the cream cheese to the tomato sauce and stir until it's fully melted and incorporated.
- Fold in the spinach and let it wilt in the hot sauce.
- Add the drained pasta to the sauce and sausage mixture and stir well until everything is evenly coated.
- Transfer the pasta mixture to a baking dish. Sprinkle the grated cheddar cheese over the top.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Enjoy your hearty and flavourful Spaghetti Sausage Pasta Bake! I also blended some sourdough to make breadcrumbs. Then toasted that in a frying pan with some Spud Seasoning and used this as a crunchy delicious topping!