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Sausage Stuffing Inspired Pasta

Sausage Stuffing Inspired Pasta

with sage & spinach

Tags:
Quick
•Family Friendly
Allergens:
Milk
•Wheat
•Mustard

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

240 grams

Beef and Pork Mince

10 grams

Sage

2 unit(s)

Garlic

1 unit(s)

Onion

1 sachet(s)

Beef Stock

60 grams

Baby Spinach

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

180 grams

Dried Rigatoni

(Contains: Wheat May be present: Soya, Mustard)

110 grams

Creme Fraiche

(Contains: Milk)

2 sachet(s)

Paprika

(Contains: Mustard)

1 sachet(s)

Dried Oregano

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3773 kJ
Energy (kcal)902 kcal
Fat46.7 g
of which saturates23 g
Carbohydrate76.7 g
of which sugars7.4 g
Dietary Fiber2.7 g
Protein43.3 g
Salt2.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Colander

Cooking Steps

1

Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.

2

Pick the sage leaves from their stalks (discard the stalks). Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces. 

3


Heat a drizzle of oil in a large pan on medium-high heat.

Once hot, add the sage leaves in a single layer. Fry until crispy, 1-2 mins. 

Transfer to a plate lined with kitchen paper.

4

Return the pan to a medium-high heat with a drizzle of oil if needed.

Once hot, add the onion, paprika, oregano, beef and pork meat. Fry until everything's browned, 5-6 mins.

Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. The mincet is cooked when no longer pink in the middle.

5

Add the garlic to the pan and cook for 1 min.

Stir in the stock, spinach and creme fraiche and bring to the boil, then turn the heat down and cook until the spinach is wilted and the sauce has slightly thickened, 3-4 mins.

Once thickened, stir through the cooked rigatoni. Add a splash of water if it's a little too thick.Season to taste with salt and pepper. 

6

When your pasta is ready share between your bowls.

Scatter over the Italian hard cheese and crumble the crispy sage over the top to finish.