Loaded Pasta & Sausage Bake

A hearty family favourite packed with hidden vegetables, nourishing ingredients, and topped with a golden cheesy crust. Perfect for feeding a crowd and equally delicious the next day.

Serves 6

Ingredients

For the sausage sauce

• 400g good-quality pork sausages

• 1 tbsp olive oil or tallow

• 1 onion, finely diced

• 3 garlic cloves, minced or finely chopped

• 1 large carrot, grated

• 1 celery stick, finely diced

• 500ml water

• 3 tbsp tomato purée

• 1 tsp Odi Organic Meal Booster

• 3 tsp Odi Organic Bone Broth

• Sea salt and black pepper, to taste

For the white sauce

• 60g butter

• 60g plain flour

• 600ml milk

• Freshly grated nutmeg

• 1 tsp Odi Organic Bone Broth

• Sea salt, to taste

For the bake

• 500g rigatoni or penne

• 120g fresh spinach

• 140g mature cheddar, grated

• A sprinkle of Odi Organic Meal Booster

Method

Step 1

Slit the sausages and remove the meat from the skins, then chop into small pieces.

Heat the oil or tallow in a large frying pan. Add the onion and garlic and cook for 5 minutes until softened and lightly golden.

Add the sausage meat and cook until lightly browned. Stir in the grated carrot and celery, then add the water, tomato purée, Odi Organic Meal Booster, and Odi Organic Bone Broth. Season with salt and pepper.

Step 2

Bring to the boil, then reduce to a simmer and cook uncovered for about 15 minutes, or until the sauce has thickened. Taste and adjust the seasoning if needed. Set aside.

Step 3

To make the white sauce, place the butter and flour in a saucepan over medium-high heat. As the butter melts, stir continuously to form a smooth paste. Cook for 1 minute.

Gradually add the milk a little at a time, whisking well after each addition to remove any lumps. Continue until all the milk has been incorporated.

Cook gently over medium heat, whisking regularly, until thickened and smooth. Add a generous grating of fresh nutmeg, the Odi Organic Bone Broth, and a little sea salt. Simmer gently for 2 minutes.

Step 4

Preheat the oven to 180°C.

Bring a large pot of salted water to the boil. Add the pasta and cook according to the packet instructions until just tender.

Remove from the heat, stir through the spinach and allow it to wilt slightly, then drain well.

Step 5

Spoon half the pasta into a 2.2-litre ovenproof baking dish and spread evenly.

Spoon over the sausage sauce, then cover with the remaining pasta.

Pour the white sauce evenly over the top and sprinkle with the grated cheddar. Finish with a light sprinkle of Odi Organic Meal Booster if desired.

Bake for 20–25 minutes, or until golden brown and bubbling.

Leave to stand for 5 minutes before serving.