SUPER BAKE RECIPES

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SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES



Sausage pasta bake recipe | Jamie Oliver pasta recipes image

The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways!

Total Time 1 hours

Yield 4

Number Of Ingredients 9

3 cloves of garlic
50 g mature Cheddar cheese
50 g stale bread
2 teaspoons dried oregano
olive oil
4 higher-welfare sausages
1 pinch of dried chilli flakes
3 x 400 g tins of quality plum tomatoes
400 g dried rigatoni

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
    3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
    4. Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
    5. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
    6. Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
    7. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
    8. Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.

Nutrition Facts : Calories 599 calories, FatContent 17.5 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 26.8 g protein, CarbohydrateContent 89 g carbohydrate, SugarContent 14.1 g sugar, SodiumContent 2.9 g salt, FiberContent 9.5 g fibre

VEGETABLE BAKE RECIPE | JAMIE OLIVER VEGAN RECIPES



Vegetable bake recipe | Jamie Oliver vegan recipes image

This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 11

150 ml extra-virgin olive oil plus extra if needed
1 large aubergine
1 large onion
3 cloves of garlic
800 g large potatoes
6 medium tomatoes
12 cherry tomatoes
5 courgettes
300 g tomato passata
1 tablespoon dried oregano
½ a bunch of fresh flat-leaf parsley (15g)

Steps:

    1. Preheat the oven to 220°C/425°F/gas 7.
    2. Halve the aubergine lengthways and thickly slice.
    3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
    4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
    5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
    6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
    7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
    8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.

Nutrition Facts : Calories 379 calories, FatContent 24.3 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 7.5 g protein, CarbohydrateContent 32.5 g carbohydrate, SugarContent 8.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "super bake recipes"

SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES
The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways!
From jamieoliver.com
Total Time 1 hours
Calories 599 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
    3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
    4. Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
    5. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
    6. Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
    7. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
    8. Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
See details


SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES
The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways!
From jamieoliver.com
Total Time 1 hours
Calories 599 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
    3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
    4. Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
    5. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
    6. Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
    7. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
    8. Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
See details


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