I think there might have been enough here for four, possibly five people but it was that good we went back for second, very large, helpings.
I must admit to being a huge fan of the pasta bake, it’s the lasagne lover in me. If you ask Mr S, it was my go-to meal out (along with Scampi). This meal really benefits from the huge conchiglioni pasta shells.
Pop the oven on at 160ºc(fan).
Cook some chopped onion and rosemary gently in oil until the onion is soft and golden.
Add a couple of chopped flat mushrooms, when the mushrooms are cooked, pop aside in a bowl.
Skin some sausages and add to the pan, cook, breaking them down, until browned. Reduce the heat and add red wine, let it bubble and reduce.
Pop the onion mixture back in and add some passata and sun-dried tomato paste. Let it cook for 10 minutes whilst you cook the pasta until al dente.
Drain the pasta and stir well with the sausage mixture then drizzle with a little single cream and stir again. Bake for 20-30 minutes.
I would have served it with Parmesan but didn’t have any.
I know I have praised this Good Housekeeping book before but if you are partial to the odd cook book as I am and you ever spy one when you’re out and about, they are well worth it.
Using ONION, ROSEMARY, FLAT MUSHROOMS, SAUSAGES, RED WINE, PASSATA, SUN-DRIED TOMATO PASTE, LARGE PASTA SHELLS and SINGLE CREAM…
This was dinner…8th August 2014.