Creamy Sausage Stroganoff Pasta Bake
10 min·Italian
Creamy Sausage Stroganoff Pasta Bake
Ingredients
- 375g dried rigatoni pasta
- 1 tbsp extra virgin olive oil
- 500g pork sausages, meat squeezed out of casings, broken into pieces
- 200g sliced button mushrooms
- 3 garlic cloves, crushed
- 1/4 tsp ground paprika
- 300ml pouring cream
- 80g (1 cup) coarsely grated mozzarella
- Pinch of ground nutmeg
- Fresh continental parsley leaves, to serve
- Sliced crusty bread, to serve
Instructions
3 steps
- 1
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- 2
Meanwhile, heat the oil in a large, deep ovenproof frying pan over high heat. Add the sausage meat and cook for 2 minutes or until browned. Add the mushroom, garlic and paprika. Cook, stirring occasionally, for 4 minutes or until mushroom is tender. Pour in the cream and bring to the boil. Remove from heat then season
- 3
Preheat oven grill on high. Stir the pasta and half the cheese through the sausage mixture. Sprinkle with nutmeg and remaining cheese. Cook under the grill, checking regularly, for 2-3 minutes or until cheese is golden. Sprinkle with parsley and serve with bread.
2 min
Progress
0 / 3 steps
