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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This recipe is as good as the sausages you use to make it, so make sure you're buying New Zealand pork sausages for a delicious bake!
400g penne pasta
4 Tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
6 sprigs thyme, leaves picked and roughly chopped
1 sprig rosemary, leaves picked and finely chopped
2 tsp fennel seeds, toasted and crushed
½ tsp Worcestershire sauce
½ tsp soy sauce
2 Tbsp tomato paste
400g can chopped tomatoes in puree
2x fresh tomatoes
150g mozzarella
(we used Buffalo)
1 cup grated parmesan
3x big handfuls of baby spinach (approx. 75g)
400g penne pasta
4 Tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
6 sprigs thyme, leaves picked and roughly chopped
1 sprig rosemary, leaves picked and finely chopped
2 tsp fennel seeds, toasted and crushed
½ tsp Worcestershire sauce
½ tsp soy sauce
2 Tbsp tomato paste
400g can chopped tomatoes in puree
2x fresh tomatoes
150g mozzarella
(we used Buffalo)
1 cup grated parmesan
3x big handfuls of baby spinach (approx. 75g)
Preheat the oven to 200°C. Bring a large pot of water to the boil over a high heat and add a good teaspoon of salt. Add the pasta and cook for approximately 10 minutes or until al dente. Drain and set aside.
Squeeze the meat from the sausage casings and discard the skins. Roll into 3-4cm sized meatballs.
Heat two tablespoons of oil in a fry pan on a medium to high heat. Fry the meatballs until browned all over, around 6-8 minutes.
Add the remaining two tablespoons of oil to the pan, reduce the heat to medium, add the onion and sauté for 3-4 minutes. Add the garlic, thyme, rosemary and fennel seeds and cook for a further minute until fragrant.
Add the tinned and fresh tomatoes, and tomato paste and cook for 2-3 minutes. Add one cup of water, bring to a simmer and cook for 6-8 minutes until the liquid has reduced slightly.
In an ovenproof baking dish, add the pasta, meatballs and sauce along with the parmesan and baby spinach. Mix well until well combined. Top with mozzarella (if using Buffalo mozzarella, tear it into pieces, or grate regular mozzarella).
Bake in the oven for 15–20 mins until golden brown and bubbling. Garnish with fresh thyme
or basil.
This recipe is as good as the sausages you use to make it, so make sure you're buying New Zealand pork sausages for a delicious bake!
750g New Zealand pork sausages, good quality
400g penne pasta
4 Tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
6 sprigs thyme, leaves picked and roughly chopped
1 sprig rosemary, leaves picked and finely chopped
2 tsp fennel seeds, toasted and crushed
½ tsp Worcestershire sauce
½ tsp soy sauce
2 Tbsp tomato paste
400g can chopped tomatoes in puree
2x fresh tomatoes
150g mozzarella
(we used Buffalo)
1 cup grated parmesan
3x big handfuls of baby spinach (approx. 75g)
Preheat the oven to 200°C. Bring a large pot of water to the boil over a high heat and add a good teaspoon of salt. Add the pasta and cook for approximately 10 minutes or until al dente. Drain and set aside.
Squeeze the meat from the sausage casings and discard the skins. Roll into 3-4cm sized meatballs.
Heat two tablespoons of oil in a fry pan on a medium to high heat. Fry the meatballs until browned all over, around 6-8 minutes.
Add the remaining two tablespoons of oil to the pan, reduce the heat to medium, add the onion and sauté for 3-4 minutes. Add the garlic, thyme, rosemary and fennel seeds and cook for a further minute until fragrant.
Add the tinned and fresh tomatoes, and tomato paste and cook for 2-3 minutes. Add one cup of water, bring to a simmer and cook for 6-8 minutes until the liquid has reduced slightly.
In an ovenproof baking dish, add the pasta, meatballs and sauce along with the parmesan and baby spinach. Mix well until well combined. Top with mozzarella (if using Buffalo mozzarella, tear it into pieces, or grate regular mozzarella).
Bake in the oven for 15–20 mins until golden brown and bubbling. Garnish with fresh thyme
or basil.
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