Turn sausages into delicious meatballs for this pasta bake! Using rigatoni, baked into a creamy leek and tarragon sauce, this meatball pasta bake makes for a delicious meal for when you fancy something simple yet indulgent.
Advertisement - Continue Reading Below
- 300 g rigatoni pasta
- 4 pork sausages
- 1 Tbsp. oil
- 2 leeks, trimmed and sliced
- 200 ml vegetable stock
- 50 ml double cream
- 200 g cream cheese
- 1 Tbsp. wholegrain mustard
- 4 sprigs fresh tarragon, leaves picked
- 40 g Parmesan, finely grated
- Step 1Preheat oven to 190°C (170°C fan) mark 5. Bring a large pan of salted water to the boil and cook pasta until just al dente. Drain and set aside.
- Step 2Squeeze the sausage meat from the skins into small balls, you should get about 5 from each sausage. Heat oil in a large frying pan, cook meatballs on medium heat until well browned; remove to a plate.
- Step 3Add leeks to pan and cook, stirring occasionally, for 2-3min until just starting to soften. Stir in stock and cream, then return meatballs to pan, increase heat to high and simmer for 3min.
- Step 4Remove from heat, stir in cream cheese, mustard, tarragon and some seasoning.
- Step 5Add pasta to sauce and mix to combine. Spoon into a 2 litre (31/2 pint) ovenproof dish. Sprinkle over Parmesan and cook in the oven for 20min, until sauce is bubbling and top is golden. Serve with a green salad, if you like.
GH Tip:
If you can't get hold of fresh tarragon, replace with dried tarragon, dried basil, dried mixed herbs.
Per Serving:
- Calories: 590
- Protein: 21g
- Total Fat: 27g
- Saturates: 11g
- Carbs: 62g
- Total Sugars: 6g
- Fibre: 8g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
