For a mini-upgrade to the classic pasta-bake, we’ve added some sophistication to this mid-week staple by tossing in some kale and creamy ricotta along with our aromatic blend of fennel seed, lemon peel, herbs, red onion and smoked sea salt. A simpler but stylish one-pot dish for the SimplyCook range.

Cook our delicious Baked Pasta with Veggie Sausages in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Baked Pasta with Veggie Sausages. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Chilli & Fennel Mix pot, a Smoked Salt & Chive pot and a Garlic Vegetable Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Baked Pasta with Veggie Sausages in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Chilli & Fennel Mix
  • Smoked Salt & Chive
  • Garlic Vegetable Stock

Your shopping list:

200g
conchiglie pasta (shell shape) (gluten free if desired)
 
6
vegetarian sausages
 
1
red onion
 
200g
passata
 
150g
kale
 
3Tbsp
ricotta cheese
 
60g
Cheddar cheese(optional)
 
bag of salad(optional)
 
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Our 30 minute recipe

  • 1.

    Cook the pasta 

    Heat the oven to 200C/ fan 180C/ gas 6 and put the kettle on. 

    Cook the pasta in a pot of boiling water for 8 mins. Then scoop up a few tablespoons of cooking water using a mug, and drain the pasta. 

    Meanwhile see the next step.

  • 2.

    Fry the sausages 

    Heat a little oil in a large, deep pan over medium-high heat and add the vegetarian sausages. Fry for 4-6 mins or until brown, then remove them from the pan. 

    Next, add the red onion and fry for 5 mins to soften it.

    Add a knob of butter and sprinkle in the CHILLI & FENNEL MIX and stir well.

    Mix in the SMOKED SALT & CHIVE pot then pour in the passata and stir it through.

    Add the GARLIC VEGETABLE STOCK pot to the pan and pour in 120ml of boiling water and mix it really well.

  • 3.

    Make the sauce 

    Add the kale to the pan and bring it to a gentle simmer. Let it cook for 3 mins, stirring often. 

    Return the sausages to the pan and add the pasta and 2 tbsps of ricotta and mix it all into the sauce. (Add 1-2 tbsps of starchy cooking water from the pasta into the pan if it the sauce is looking a little dry.)

  • 4.

    Bake the pasta

    Carefully tip the pasta mixture into a baking dish and garnish with little dots of ricotta here and there. 

    Grate some cheddar cheese over the top (if using) and cook in the oven for 10 mins, then serve at the table with a salad on the side (if having).

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Baked Pasta with Veggie Sausages Reviews

BASED ON 483 reviews

Leanne - Dec 02, 2019

Was delicious, just changed all the dairy products for vegan products!

Charlotte - Dec 01, 2019

Interesting flavours I never would think of using but it worked

Greg - Nov 15, 2019

Good one pot meal, fills you up

Helen - Nov 11, 2019

Really liked the pasta and flavours, wasn't keen on the sausage though

Laura - Nov 08, 2019

Was very tasty! I need to get a bigger pan though to fit everything in! I didnt add the fennel as reviews said it ruins it and added cumin from my cupboard. Tasted very nice and my 18month loved it too.

Laura - Nov 08, 2019

Was very tasty! I need to get a bigger pan though to fit everything in! I didnt add the fennel as reviews said it ruins it and added cumin from my cupboard. Tasted very nice and my 18month loved it too.

Laura - Nov 08, 2019

Was very tasty! I need to get a bigger pan though to fit everything in! I didnt add the fennel as reviews said it ruins it and added cumin from my cupboard. Tasted very nice and my 18month loved it too.

Helen - Nov 08, 2019

The flavours were nice with the pasta, wasn't keen on the sausage,

Katie - Nov 01, 2019

Very tasty but would have preferred a little less fennel

Martin - Oct 01, 2019

Too much fennel. Nice idea though bit not for me.

L - Sep 27, 2019

Too much kale. Chick peas mean the sauce is scarce.

Peter - Sep 17, 2019

Nice good flavour but a bit basic

Meryl - Sep 05, 2019

Another winner. Easy to prepare and the family loved it. I know I keep saying that the food is wonderful but it is!!!

Rowena - Sep 02, 2019

Really tasty dish, loved it

Joanne - Aug 22, 2019

Absolutely delicious!!!

Damian - Aug 19, 2019

Is nice. A bit “liquorice-y” but not too overpowering

Damian - Aug 19, 2019

Is nice. A bit “liquorice-y” but not too overpowering

Damian - Aug 19, 2019

Is nice. A bit “liquorice-y” but not too overpowering

Jessika - Aug 10, 2019

Really easy tasty meal. Great for leftovers too!

Elizabeth - Jul 28, 2019

The fennel smelt too strong for me so I used chilli flakes and season all instead - worked well

Mandakini - Jul 09, 2019

Great flavour. Huge quantity usually lots leftover.

Louise - Jun 27, 2019

I loved the herby flavour. I would definitely make this again

Brennda - Jun 04, 2019

Very tasty and perfectly spiced!

Emma - May 22, 2019

Bit too overpowering with the chives but very filling

Matina - May 13, 2019

This was light and fresh I really enjoyed it!

Claire - May 10, 2019

Aniseed tasting very strong.

Anne - Apr 12, 2019

Was Ok. Didn’t love it but didn’t not like it. The herbs were a bit strong. I haven’t had he sausages I used before so it sure if they were wrong for it as well

Katie - Mar 19, 2019

Lovely but the fennel seeds were very strong

Janine - Mar 17, 2019

Nice enough. Any pasta shapes will do. A regular onion is fine, doesn't have to be red. And any soft cheese, philadelphia for instance, will do.

Lorraine - Mar 05, 2019

Easy to made .. taste good

Sophie - Mar 03, 2019

The first simply cook meal that both myself and husband haven't liked. It was really disappointing, the fennel was so overpowering. We actually left most of it.

Caragh - Feb 22, 2019

Think I would have enjoyed it a lot more without the chilli and fennel, found them quite overpowering in what I think would have been a lovely dish.

Kitty - Feb 03, 2019

Unbelievably good

Ryan - Jan 20, 2019

Great flavour!

Jacqueline - Jan 01, 2019

Not for me

George - Dec 30, 2018

Love it. So much flavour

Cera - Dec 20, 2018

Average, made better by good sausage

Shaun - Dec 06, 2018

Loved this. Tastes amazing

Joanne - Nov 18, 2018

Really good mid week supper

Tiffany - Nov 18, 2018

Liked the recipe idea but the spice profile was a bit over powering. I would definitely use the recipe again but with my own spices. Veganised by using a tofu riccota instead with worked great.

Kate - Nov 10, 2018

Too much fennel

Helen - Nov 06, 2018

I don't like kale so used cauliflower and spinach instead was very nice

Taran - Nov 05, 2018

Very nice, got a hint of heat and could be bulked out with more veggies though

Katy - Oct 19, 2018

One of our absolute favourites. So tasty and satisfying. Delicious ????

Andrea - Oct 17, 2018

Not really a fan of this. There is nothing wrong with it but made it twice now and don't like it. Just not my taste.

Theresa - Sep 28, 2018

Yummy

Jason - Sep 25, 2018

Not sure about the fennel and kale...

Stephanie - Aug 29, 2018

Really lovely !!

Jo - Aug 27, 2018

The fennel ruined it. Too overpowering. Couldn't finish it.

Ally - Jul 28, 2018

The fennel was very over powering, but tasty. A hearty satisfying meal.

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