Courgette, sausage & rigatoni bakes

• olive oil↗1tbsp tbsp
• pork sausages↗10
• courgettes↗2

  sliced on the diagonal then chopped into batons

• garlic cloves↗3

  finely sliced

• pinch of chilli flakes
• can chopped tomato400g g
• rigatoni↗200g g
• ball mozzarella½

  patted dry and torn into chunks

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan. Squeeze the sausagemeat out of the skins, breaking it into little chunks, and pop in the pan. Fry for 8 mins until golden and cooked through. Tip in the courgettes, garlic and a pinch of chilli flakes. Fry for a few mins until just tender. Pour over the chopped tomatoes, season and bubble down for 5 mins or so, adding a splash of water if it’s looking too thick.

2. 2

   Meanwhile, cook the pasta following pack instructions. Drain and stir through the sauce and spoon everything into 2 small flameproof dishes.

3. 3

   Heat the grill to high. Dot the cheese on top of the sausage dishes, then place under the grill until the cheese is golden and bubbling (about 5-10 mins), and serve.