Serves: 6, Calories: 517, Time: 1 hr 15 mins

Ingredients:

• 250g dried pasta.  873
• 1 tbsp veg oil.  124
• 1 large onion, chopped.  75
• 4 tsp garlic purée.  68
• 8 x butchers choice pork sausages (or vegetarian sausages).  976
• 2 x 400g tin chopped tomatoes.  200
• 500g Vittoria tomatoes, halved.  160
• 1.½ tsp sage
• 1 tsp onion powder
• ½ tsp thyme
• ½ tsp nutmeg
• ¼ tsp black pepper
• ⅛ tsp white pepper
• 150g cheddar cheese, grated.  624

Method:

1. Heat oven to 180°C Fan/Gas Mark 6.
2. In sauté pan; Fry sausages in oil until cooked. Remove. Slice thinly. Set aside.
3. Meanwhile, in large saucepan; Cook pasta al dente. Drain. Set aside.
4. In sauté pan; Soften onion and garlic.
5. Add all tomatoes, herbs and seasoning. Simmer for 10 mins. Return sausages.
6. Transfer pasta and sauce to 14x10" Pyrex dish. Mix. Scatter on cheese.
7. Bake for 20-25 mins, until golden and bubbling.

Calories = 3100

• 3100 / 6 = 514

Tip: Use only 6 sausages to reduce each portion to 480 calories.

Tip: Chop 1 bunch of spring onions and stir in to serve.

Tip: Swap sausages for vegetarian sausages to make vegetarian.