Sausage Pasta Bake


Seasoned sausage meat pieces in a creamy sauce with red onion, courgette, red pepper, Yorkshire pasta and sourdough and Wensleydale crumble topping.

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Nuggets of browned Wetwang Banger sausage added to slow cooked red onions in a butter and stock sauce atop layers of roasted courgettes, red peppers and The Yorkshire Pasta Company tortiglioni pasta tubes with a sourdough and Wensleydale Cheddar crumb topping.

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Ingredients: Wetwang Banger Sausagemeat (pork, rusk, (wheat flour, calcium carbonate, iron, niacin, thiamin, salt herbs, spices, emulsifier (E450c) sodium sulphite, (E221) monosodium glutamate (E621), antioxidants (E300, E330), spice extracts, herb extracts, celery extract), fennel seed, onion, celery, chicken stock (celery, leek, onion, carrot, swede) red onion, thyme, red pepper, courgette, Yorkshire pasta (wheat flour), Wensleydale cheddar cheese (milk),  sourdough bread (wheat flour, calcium carbonate, Iron, niacin, thiamine),double cream(milk) rapeseed oil, salt and pepper.

Cooking instructions from frozen. Not suitable for microwave cooking

Preheat the oven to 180ºC (fan), 350ºF, Gas4, remove the lid and cook from frozen in the foil dish for 1 hour (40 minutes if defrosted) or until golden brown.  

Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!

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