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Cauliflower and Sausage Pasta Bake

Prep Time: 15 min
Cooking: 60 min
Serves: 6-8

Ingredients:

  • 2 tbs Butter
  • 1 head (400 g) Cauliflower, cut into small, bite-sized florets
  • 300 g Beef Sausage, cut into small pieces
  • 2 tsp Fennel Seeds, roughly crushed
  • 1 large shallot or small onion, diced
  • 2 cloves garlic, minced
  • 1 tbs Tomato Paste
  • 1 cup Chicken Stock
  • 1 can (400g) Crushed Tomatoes
  • 300 g Rigatoni Pasta
  • Boiling Water to cook Pasta
  • 200 g Mozzarella Cheese, cut into 1 cm cubes
  • 1/2 cup Parmesan Cheese, grated
  • 1 cup fresh Breadcrumbs

Direction:

  1. Preheat oven to 180 degrees C and place the rack in the middle position.
  2. In a large sauce pan, melt Butter and fry Cauliflower florets until slightly golden, remove and set aside.
  3. In the same pan, brown Sausage and add Fennel Seeds.
  4. Add Onions, and sauté for an additional 2 minutes until onions are soft.
  5. Add garlic, Tomato Paste and sauté for 2 more minutes.
  6. Add Chicken Stock and stir in the Crushed Tomatoes. Bring to a boil and simmer on medium heat for 15-20 minutes.
  7. Cook Pasta in boiling Water to al dente, drain and add to sauce, stir in Mozzarella Cheese, fried Cauliflower and remove from heat.
  8. Pour pasta and sauce in a baking dish, sprinkle Breadcrumbs and Parmesan Cheese on top and bake in oven until golden on top. About 20 minutes.
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