CHEESY SAUSAGE BAKE

 

CHEESY SAUSAGE BAKE

Serves 4

Syn Free, if using the cheese as a HEX

1 red onion, chopped
50g mushrooms, sliced
400g can chopped tomatoes
8 Syn Free SW sausages, chopped, after browning 
2 tbsp. tomato puree
150g dried whole-wheat pasta
2 red peppers (or different colours), deseeded and chopped or a good amount of frozen peppers
120g mature Cheddar, grated

Pre-heat the oven to 190C/Gas 5.
Grill the sausages until browned and almost cooked through. Cut into bite-sized pieces.
Meanwhile, spray a large frying pan (or use a hob to oven deep dish) well with Frylight and fry the onion, peppers (unless using frozen) and mushrooms until lightly browned.
Also, at this time, cook the pasta according to pack instructions.
Put the chopped tomatoes in an ovenproof dish and stir the tomato puree in. Season to taste.
Stir in the sausage and onion mix and also the frozen peppers, if using instead of fresh. Stir in half the grated cheese.
Add the drained and rinsed pasta and top with the remaining grated cheese.
Bake in the oven for about 20 minutes or until the topping is golden.