This is pure comfort food and a great way of sneaking veg into fussy kids. My son was not keen on the courgette (zucchini) though and picked this out of his serving, so perhaps I may grate or blend it into the sauce next time, so that he doesnt notice. For baby led weaning however, this is fab, my little one LOVED it.
Sausage and Bean Pasta Bake
Serves 4 (this is adult servings, so for 2 adults and 2 kids like my household, it will give you some leftovers for the next day)
Note: This recipe is more suited for little ones who have developed a good pincer grip
- 250g of uncooked macaroni pasta
- 6 pork sausages (find ones that have a high meat percentage)
- 1 onion, roughly sliced
- 2 cloves of garlic, crushed
- 1 carrot, finely chopped
- 1/2 red pepper, finely chopped
- 1/2 yellow pepper, finely chopped
- 1 courgette (zucchini), finely chopped
- 15 cherry tomatoes, halved
- 1 400g tin of mixed beans (No added salt varieties), drained
- 300ml of passata
- 300ml of low sodium chicken stock
- 2 tablespoons of tomato paste
- splash of balsamic vinegar
- 80g of mozzarella
- 50g of parmesan, grated
- fresh Italian Parsley
- 2 teaspoons of olive oil
- black pepper
Preheat oven to 200c or 400f (gas mark 6)
Place pasta in a saucepan of boiling hot water and cook until al dente, drain and set aside.
Place a large frying pan over a medium high heat and brown the sausages, remove from pan and set aside.
Add the olive oil along with the onion and garlic to the frying pan and cook for a few minutes to brown.
Add the carrots, peppers and courgette and cook for a further 5 mins
Add the passata, tomatoes, tomato paste, stock and a splash of balsamic vinegar, bring to a boil and allow to simmer for approx 20 mins..
Slice up the sausages and add to the pan along with the mixed beans. Mix thoroughly.
Mix with the macaroni pasta and add to an oven proof dish, season with some black pepper.
Top with your mozzarella and parmesan cheese.
Place in the oven and bake for approx 30 mins, until cheese is melted on top and is nice and golden.
Top with some fresh Italian parsley (leave a section clear for the fussy ones in your household)
Serve and enjoy!!!
DID YOU MAKE THIS RECIPE? I’D LOVE TO SEE IT!
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