Cape Grim Sausage Pasta Pots

Serves: 4

Ingredients

600g packet fresh ricotta and spinach agnolotti pasta
Olive oil cooking spray
8 Cape Grim Beef sausages
1 small brown onion, finely chopped
280g jar chargrilled antipasto vegetables, drained
2 cups tomato pasta sauce
½ cup grated reduced-fat pizza cheese
Salad leaves, to serve

Method

1. Cook pasta in a saucepan of boiling, salted water, following packet directions. Drain.
2. Meanwhile, spray a large frying pan with oil. Place over medium-high heat. Cook sausages, turning, for 4 to 5 minutes or until browned and just cooked through. Transfer to a board. Thickly slice diagonally.
3. Add onion to pan. Cook, stirring, for 3 to 4 minutes or until softened. Add chargrilled vegetables, pasta sauce and sausages. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until heated through. Stir in basil and pasta.
4. Preheat grill on high heat. Spoon pasta mixture into four 1 ½ cup-capacity ovenproof dishes. Sprinkle with cheese. Grill for 2 to 3 minutes or until cheese is golden and melted. Serve with salad leaves.

Tips

 Make it easy on yourself and keep sausage pasta pots in the freezer for impatient tummies.