Sausage and kale pasta bake

Everyone loves a pasta bake! Use your favourite pasta shapes for this crowd-pleasing dish and store in the freezer in portions to have dinner sorted in advance for a busy weeknight.

Ingredients

Serves: 8 (2 bakes, each serving 4)

Ready in: 30 mins, plus cooking from chilled or frozen

Suitable for freezing

• 667g packet 10 Co-op Irresistible Pork Sausages
• 500g dried pasta shapes (we used penne)
• 170g bag chopped kale (or spinach if you prefer)
• 50g butter
• 50g plain flour
• 800ml semi-skimmed milk
• 150g Cheddar, grated
• 50g dried breadcrumbs

Method

1. Cook the sausages under the grill for about 20 mins, turning halfway through, until browned all over. Remove and, once cool enough to handle, chop into bitesize chunks.
   
2. Cook the pasta according to the pack instructions, adding the kale for the final 1 min. Drain and set aside.
   
3.  Add the butter to a small saucepan over a medium heat. Once melted, add the flour and stir continuously until a paste forms. Continue cooking for 1 min, stirring all the time. Add the milk a little at a time, using a whisk to beat into a smooth sauce. Bring to a simmer, stirring all the time – you will feel the sauce start to thicken. Once bubbling, cook for 2-3 mins, until you have a thick, smooth, lump-free sauce. Add 100g of the grated Cheddar and stir until melted. Season with salt and pepper.
4.  Divide the chopped sausages between two medium baking dishes (each serving 4). Top with the pasta and kale, then pour over the sauce and mix to combine. Mix the reserved grated cheese with the breadcrumbs and scatter on top. Leave to cool, then wrap in clingfilm and freeze until required.
5.  To bake from frozen, pre-heat the oven to 180°C/fan 160°C/gas 4. Unwrap the clingfilm, then cover with foil and bake in the oven for 45-60 mins, until a knife goes through the middle easily. Turn up the heat to 220°C/fan 200°C/gas 7, uncover and continue to cook for 15-20 mins, until the topping is golden and crisp. Alternatively, defrost overnight in the fridge, unwrap and bake at 200°C/fan 180°C/gas 6 for 25-30 mins, until golden and bubbling.