Mediterranean pasta bake


This golden pasta bake with a rich sweet-tart tomato flavour is a comforting dinner worth eating twice.


45ml (3T) avocado oil

250ml (1c) leeks, chopped

45ml (3T) thyme, chopped

250ml (1c) red peppers, charred

1 tin (410g) tomato puree

100g tomato paste

250ml (1c) sundried tomatoes, chopped

250ml (1c) pasta water

zest of 2 lemons

125ml (½c) kalamata olives, roughly chopped

salt and pepper to taste

1,5l (6c) cooked pasta

125ml (½c) breadcrumbs

250ml (1c) white cheddar, grated

375g Eskort Mediterranean Pork Sausage


  • Preheat oven to 190°C.
  • In a large pot over high heat, fry leeks and thyme in avo oil until glossy.
  • Add peppers, tomato puree, tomato paste, sundried tomatoes and pasta water.
  • Stir through and allow to simmer for 10 minutes on high heat.
  • Add lemon zest and kalamata olives then season with salt and pepper.
  • Add the pasta and mix through thoroughly.
  • Transfer to a pasta dish and top with breadcrumbs and cheese.
  • Place sausages on top and bake for 25 minutes.

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