This Sausage Pasta Bake is such a creamy, cheesy bowl of deliciousness, you’ll never believe it’s diet friendly!
I’m such a cliche. It’s the new year and I’ve joined a diet club. This is not a new thing. I’m back at Slimming World having joined and rejoined on at least a half dozen occasions. But I’m determined this time. This time I’m going to stick with it. Really. No, really. So at the moment, meals in the HC household are of the healthier persuasion. Well, ok, I’m still feeding the kids macaroni cheese and cheese & bean pastry pie on a fairly regular schedule. But generally we’re eating stuff that can be made SW friendly like spaghetti carbonara (yes really) and pork chow mien.
To make this process a little more interesting, I’ve also discovered a couple of really good food blogs that are dedicated to Slimming World recipes. One of which is Two Chubby Cubs. Their site is full of really good recipes that not only sound tasty, but are tasty. They’re also bloody hysterical. As long as you’ve got a sense of humour and aren’t easily offended, I’d highly recommend checking them out, if only for the witty repartee. This recipe for Sausage Pasta Bake is a take on their One Pot Sausage Gnocchi Bake. I like gnocchi, but it’s easier for me to substitute it with pasta so the kids will eat it.
Now, if you’re at all familiar with the Slimming World diet, you’ll most likely have heard of Quark. It’s hailed somewhat like a food from the gods. I never quite got it. Until I added it to a pasta sauce. It gives a creaminess you’d get from adding cream cheese, but without the raised eyebrows at SW class. It’s added in this recipe, but if you’re not fussed about the calories, just use cream cheese.
The sausages are your call. If you’re trying to be healthy, there are plenty of fat-reduced sausages on the market. Personally I’ve found I like Porky Lights (again, if you know anything about SW, you’ll know what a cliche that is). But use whatever sausage you like. I’ve also made this recipe with tuna and chicken, so you can be even more saintly.
This pasta bake has become a staple now in our house. It stays inline with my effort to shift the second belly, and the kids like it. If I’m ever going to succeed in cutting the flab, I need meals like this, that the whole family can eat. But even if you’re born with a metabolism faster than Usain Bolt and couldn’t give two hoots about eating healthier (I hate you, I really do), this is a really tasty dish that is well worth a go, especially for a midweek quick and simple dinner.
400g uncooked pasta
6 sausages, meat removed from casings
Spray oil (or a tbsp of oil if you’re feeling decadent)
2 cloves of garlic, crushed (or 2 tsp garlic puree)
1 tin of chopped tomatoes
2 tsp basil (I use frozen chopped basil, it has all the flavour and is so convenient – dried basil is a bit of a waste of time to be honest)
salt & pepper
75g grated cheese to sprinkle on top (I cheat and buy a mozzarella/cheddar mix from the supermarket which is brilliant for melting on pasta bakes)
1. Boil a large pan of (well) salted water and add your pasta. Cook until soft (I don’t like my pasta al dente, so cook it however you like it).
2. Meanwhile, spray a pan with oil over a medium heat, and add the sausage meat, breaking it up as it cooks. Cook until browned through.
3. Add the garlic and cook for a couple more minutes, then add the tomatoes, basil and seasoning. Let simmer for about 10 minutes, to let the flavours evolve a wee bit. Taste, and add more seasoning if required.
4. Stir through the quark.
5. Once the pasta has cooked, drain it, and then add it to the meat sauce. Stir through.
6. Pour the pasta into an ovenproof dish and top with the cheese. Pop under a hot grill until the cheese is golden and bubbling.
This will serve a large family. Simply alter how much pasta you cook, depending on the amount of people you’re cooking for. Hopefully this will appeal to most folk, whether you need to lose some poundage or are just looking for a tasty midweek supper. Give it a go this week for dinner. I promise you won’t be disappointed 🙂