Frankfurter pasta bake.

Who doesn’t love those cheap nasty sausages you get in tins? (Or the even more tasteless Quorn ones which I used?) Well pair those with the ever versatile pasta and cheese combo and you actually have a really lovely meal! Protein, energy and veg – could you ask for more?

Personally, the crispy pasta on the top is the best bit!

  • Enough pasta for one (about 1/2 cup American)
  • 1/2 onion, chopped finely
  • 2 frankfurters, chopped
  • 2 lumps frozen spinach, thawed
  • 1/2 tin chopped tomatoes
  • 2 cloves garlic, chopped finely
  • A few mushrooms
  • 20g cheese (I used cheddar)
  • 1 slice of stale bread, made into breadcrumbs (optional)
  • A little olive oil
  • Sprinkling of oregano and parsley
  1. Preheat the oven to about 180 degrees celsius. 
  2. Heat the oil in a frying pan and fry the onions until soft. Add the garlic.
  3. Meanwhile heat some salted water in a pan. When boiling, add the pasta.
  4. Add the chopped sausages and mushrooms to the onion and sauté for a few minutes.
  5. Add half the chopped tomatoes to the onion and sausage mix, along with the  spinach. Sprinkle over the herbs.
  6. Check on the pasta. If it’s done, drain and put back in the pan.
  7. When the spinach is hot, add the frankfurter sauce to the pasta and mix well. Transfer to an oven proof dish and grate the cheese over the top. If using, add the breadcrumbs – I find this adds a nice alternative texture to the soft pasta and the sloppy sauce.
  8. Put in the oven and wait until the cheese has melted (about 5 minutes). Take out and demolish. Nom nom.

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