Sausage & Lentil Pasta Bake

The sausage sauce is equally good with linguine or pappardelle. Just stir in the ricotta and Parmesan through the sauce before serving.

July 14, 2019
: 4
: 10 min
: 1 hr
: 1 hr 10 min
: Easy

This sausage & lentil pasta bake is a version of meatballs with pasta. The lentils add bulk and richness to the sausage sauce to create a satisfying and very tasty meal.


  • 300g Spirali or Fusilli pasta (or any shaped pasta will do)
  • 150g ricotta
  • 50g Parmesan, finely grated
  • Sausage sauce
  • 2 tbsp olive oil
  • 400g pork sausages, skinned or sausage meat
  • 2 garlic cloves, finely sliced
  • 1 tsp fennel seeds, crushed
  • 60g Puy lentils
  • 400g tin chopped tomatoes
  • 1 tbsp tomato puree
  • 300ml chicken stock
  • seasoning
  • Step 1 Pre heat oven to 180’C/ 160’C fan/gas mark 4.
  • Step 2 Cook the pasta until al dente then drain and refresh with cold water.
  • Step 3 Heat the oil in a pan over a medium heat and crumble in the sausage meat. Break up with a fork to avoid big clumps forming. Add the garlic and fennel and cook for two minutes.
  • Step 4 Add the lentils and tomato puree and then pour in the tomatoes and stock. Give everything a stir and simmer gently for 25 minutes until the sauce has thickened slightly. Remove from the heat.
  • Step 5 Place the cooked pasta in a buttered baking dish. Top with the sausage sauce.
  • Step 6 Dollop blobs of the ricotta and the Parmesan over the top.
  • Step 7 Bake in the oven for 25 minutes until bubbling and golden.
  • Step 8 Serve with a green salad.