Sausage and macaroni bake
This is a perfect one-tray supper that you can prepare ahead of time
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
350g (12oz) macaroni
500g (18oz) sausages, roughly chopped
1 onion, finely chopped
2 yellow peppers, chopped
3 garlic cloves
½ tsp dried oregano
400g (14oz) can chopped tomatoes
2 tbsp tomato pureé
½ tsp sugar
1 x 125g (4½oz) pack mozzarella, torn
50g (2oz) Cheddar, grated
1 Cook the macaroni according to the pack instructions but make sure it still has a firm bite as it will be cooked again later. Drain well and set to one side. Meanwhile, heat a large frying pan and add the sausages. Cook over a medium heat for 5 minutes until nicely browned, breaking up the sausage meat as you go. Remove from the pan with a slotted spoon and allow to drain on kitchen paper.
2 Leaving just a tablespoon or so of oil in the frying pan, add the onion and peppers and cook for 10 minutes until softened. Add the garlic and oregano and cook for 2 minutes. Add the tomatoes and tomato pureé, the sugar and add 250ml (9fl oz) water. Bring to the boil and simmer for 45 minutes until rich and thickened. Add the sausage meat, heat through and season to taste.
3 Preheat the oven to 200°C/R6. Add the drained pasta to the sausage sauce and combine well. Spoon into a 2 litre (3½pt) ovenproof dish and level off the top. Scatter the mozzarella and Cheddar over the top and bake for 25 minutes or until golden and bubbling. Serve straight away.