Easy meatball rigatoni bake

Name: Easy meatball rigatoni bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 454 g pack Essential British Pork Sausages; 1 tbsp olive oil, plus extra to drizzle; 350 g jars Ottolenghi Roasted Aubergine & Tomato Sauce; 120 g spinach, washed; 350 g pack fresh No.1 Rigatoni; 250 g pack mozzarella, drained; No.1 Parmigiano Reggiano, for grating (optional); Green salad, to serve (optional)

Katie Bishop's recipe is perfect for when it comes to feeding the family against the clock. The Ottolenghi range at Waitrose is a fantastic discovery – store-cupboard shortcuts that don’t compromise on taste. Here, the roasted aubergine & tomato sauce works brilliantly with quick-cooking fresh rigatoni to make this pasta bake speedy and easy.

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Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

454g pack Essential British Pork Sausages
1 tbsp olive oil, plus extra to drizzle
2 x 350g jars Ottolenghi Roasted Aubergine & Tomato Sauce
120g spinach, washed
350g pack fresh No.1 Rigatoni
250g pack mozzarella, drained
No.1 Parmigiano Reggiano, for grating (optional)
Green salad, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Squeeze the sausages out of their skins and roll the meat into 16-18 little balls.
Warm the olive oil in a large deep frying pan over a high heat, add the meatballs and cook for 5 minutes, stirring occasionally, until browned all over and cooked through with no pink meat. Stir through the aubergine sauce and spinach, in batches if needed, until wilted.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 5 minutes. Drain, then tip into the tomatoey meatballs and mix to combine.
Spoon half the pasta and meatballs into a large ovenproof dish, then tear over half the mozzarella. Repeat. Finely grate over the parmesan (if using), then drizzle with a little olive oil. Bake for 20-25 minutes, until golden and bubbling. Serve with a crisp green salad, if liked.

Cook’s tip

If you don’t have time to make the meatballs, swap in ready-made ones. Beef, lamb, venison or pork all work well, and like our sausages, they’re all produced to the high welfare standards you’d expect from Waitrose.

Typical values per serving when made using specific products in recipe