Cheesy Vegetable Pasta Bake

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Hi, is everyone fed up with the clouds? Yep, me too. And I love Autumn. Yet endless days of rain, with no blue sky occasionally peeking through, well to be honest, it just makes me want to snuggle up with a good film and a big bowl of this Cheesy Vegetable Pasta Bake.

Pinterest sized image of vegetarian pasta bake with descriptive graphics.

 

This dish came about because I was too lazy to get any meat out of the freezer! True our freezer is in our garage, with no internal interconnecting door and it was raining. Are you convinced?! Anyway enough of my laziness, what resulted was an incredibly tasty dish.

Serving the vegetarian pasta bake.
Cheesy Vegetable Pasta Bake

Although we are a meat eating family, I do make a little meat go a long way. However, it is very rare that I deliberately leave meat or fish out of a dish. Big mistake!!! No one in our family, or my chief taste tester, missed the meat in this Cheesy Vegetable Pasta Bake. In fact they enjoyed a meat free meal.

I was so pleased. Firstly, I had created a great meal that everyone enjoyed – always my main aim. Secondly, I now have a great vegetarian dish in my repertoire.

Complete untouched vegetarian pasta bake.
Cheesy Vegetable Pasta Bake

Since meat is usually the most expensive component in a meal, without compromising flavour, this is a fantastic, meat free, budget friendly dish. Perfect for a mid week meal. In fact why not double up on the ingredients and make this for a new mum, family or friends returning from holiday, or simply to freeze for up to 3 months. Because this is meat free, more people can enjoy this dish.

Recipe : Cheesy Vegetable Pasta Bake Serves 6 people generously

1tbsp Olive Oil – I use Filippo Berio

1 x Leek

1 x Celery Stick finely diced

2 x Large Carrots finely diced

6-8 Mushrooms White Button or Chestnut sliced thinly

3 Cloves of Garlic – crushed

4 x 400g Cans Chopped Tomatoes

1/4tsp Freshly Grated Nutmeg

1tsp Dried Mixed Herbs

Salt and Pepper to taste

500g/1lb Dried Pasta – I used Penne

Cheese Sauce see Bacon Cheese Pasta Bake – Cheese Sauce

50g/2oz Finely Grated Cheese for topping –  I use  Wyke Farms mature cheddar (both in the sauce and to top)

Note : If making this dish for vegetarians, ensure you use vegetarian cheese.

Method : Making The Pasta Bake 

First of all, cut the very dark green top and root from the leek. Slice the leek in half, lengthways and rinse thoroughly under a cold running tap. This ensures any sand or dirt trapped between the layers in the leek is washed away. Pat the leek dry with a clean cloth. Slice the leeks into 1/2 inch dice.

Pour the oil into a pan and heat up over a medium heat. Add the leeks to the pan.

 

Sauté the chopped leek until tender.
Sauté the chopped leek until tender.
Add the rest of the chopped vegetables and sauté for 5 minutes.
Add the rest of the chopped vegetables and sauté for 5 minutes.

 

Add the garlic and stir for 30 seconds. Pour in the tinned tomatoes.

Add all of the tinned chopped tomatoes.
Add all of the tinned chopped tomatoes.

 

Add the nutmeg and dried herbs. Bring to a simmer and cook with a lid almost covering for 1 1/2 hours.

While the vegetable sauce is cooking make the Cheese Sauce.

As soon as the vegetable sauce has cooked remove from the heat.

Cook your chosen pasta according to the package instructions, less 3 minutes.

Drain the pasta and tip into the vegetable sauce. Mix the pasta and vegetable sauce together.

Cheesy Vegetable Pasta Bake, pour the pasta/vegetable mix into a baking dish.
Pour the pasta/vegetable mix into a baking dish.
Cheesy Vegetable Pasta Bake, smother in cheese sauce and finish with a sprinkling of finely grated cheese.
Cheesy Vegetable Pasta Bake, smother in cheese sauce and finish with a sprinkling of finely grated cheese.

You can bake the pasta dish in a medium oven, 180C/160C fan immediately, for 1hour, until golden and bubbling.

Alternatively, cover the cooled Cheesy Vegetable Pasta Bake in cling film and refridgerate for up to 3 days. If freezing, cool, wrap the entire dish in cling film and then aluminium foil.

Serving the vegetarian pasta bake.
Cheesy Vegetable Pasta Bake

Versatile Vegetarian Meals

You can switch up the veggies to whatever you have on hand. In fact this dish is a great way to use up small amounts of vegetables sitting in the fridge, before your next grocery shop!

Perfect served just as it is, or you can stretch it further by serving with some crusty bread and salad. Either way this Cheesy Vegetable Pasta Bake is sure to become a favourite in your home.

If you have enjoyed this recipe for Cheesy Vegetable Pasta Bake you may also like these:

Roasted Summer Vegetable Orzo Salad

FF Cheesy Vegetable Pasta Bake
Roasted Summer Vegetable Orzo Salad

Baked Cheese Olive Ciabatta Bread

FF Cheesy Vegetable Pasta Bake
Baked Cheese Olive Ciabatta Bread

Walnut Pastry Crust Leek Stilton Tart

FF Cheesy Vegetable Pasta Bake
Walnut Pastry Crust Leek Stilton Tart

Since this recipe is meat free it can be shared by more people. And it’s ideal for pot luck church meals. Because it is so versatile, allowing you to substitute whatever vegetables you have in the fridge, or even in the garden, it’s budget friendly too. Also to make the dish stretch further, serve with salad and some homemade Tomato Thyme Garlic Focaccia Bread. Delicious, nutritious and easy on the pocket, this vegetarian recipe ticks all the boxes.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

 

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Homemade Ciabatta Base Pizza

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Hello lovely people, I have been wanting to share my Homemade Ciabatta Base Pizza recipe with you for ages. The trouble is I always forget to photograph the pizza once it’s cooked. I’m sorry, too many blonde moments! Yesterday though, I was resolute. That pizza was getting it’s picture taken no matter what.

Hand baked, Italian bread based recipe topped with tomato sauce, cheese and a selection of charcuterie.

Pizza Love And Baking With Kids:

So, I have been making pizzas with our children and many of their friends who’ve come to dinner, since, well, they could stand on a chair and smoosh pizza dough about. And over the years we’ve had various shaped pizzas, including; guinea pigs, batman (and pretty much every superhero a little boy could think of), lemons, flowers, cats, hearts and many more. It’s a great cop out. Invite your children’s friends for dinner, then get them to make it. First of all, they absolutely love it, secondly, I’ve never had a child who didn’t want to make their own pizza and lastly every single piece of their creation gets eaten. Also there’s no worrying about fussy eaters, just allow them to decorate their own pizza, whatever it’s shape, with a selection of toppings; pepperoni makes a great piggies snout.

Resulting in the perfect child friendly combination, messy hands, creativity and they bake and eat their creation. Because each child’s pizza is different, they happily chatter over the dinner table deciding whose is the biggest, most realistic, it literally goes on and on. I kinda miss those days. These days all 3 children can make large pizzas for the whole family, with a  bowl of salad or homemade coleslaw to go alongside.

I Get By With A Little Help From My Friends!

These pizzas are made from scratch except for one teeny tiny cheat. I use a 500g bag of Ciabatta bread mix, instead of making the pizza bases from scratch. Although I have made ciabatta pizza dough from scratch in the past, Wright’s Ciabatta Bread Mix gives such a fantastically crunchy, crisp crust, that is reliable and a lot less work than making your own!

Recipe: Makes 2 Large Homemade Ciabatta Base Pizza – serves 6 Adults.

500g Bag Ciabatta Bread Mix – Olive oil according to packet instructions, plus 2 tbsp extra – I use Wright’s – bread mixes are available from Morrison’s, The Co-Op, Sainsbury’s and Asda, as well as directly from their website.

Tomato purée – approx 4tbsp – I use Waitrose own brand

Optional – Dried Oregano/ Mixed Herbs – 1tsp per large pizza. When baking with kiddies I don’t add any herbs.

300g Mozzarella – drained weight

Toppings – I used a Spanish charcuterie selection : Serrano ham, Chorizo and Salchichon – use whatever you like, mushrooms, meatballs, sweet corn, bell peppers, sliced chillis, more cheese. The options and combinations are endless!

Method :

Making The Ciabatta Pizza Base

First of all, make the Ciabatta bread dough according to the packet instructions. I use my bread maker to mix, prove and knock back. Alternatively a stand mixer with dough hook attachment works well. Also you can make the dough by hand. Leave the dough to prove.

While the pizza dough is proving thoroughly oil 2 x  38cm x 28cm (14″ x 11.5″) baking trays. I prefer to use trays as it creates a crunchy pizza crust and avoids any molten cheese drips dropping and burning on the oven base.

Shaping The Pizza

As soon as the dough has reached the knocked back stage tip the dough on to one of the baking sheets. Rub the palms of your hands over the oiled baking sheet, this will stop the dough sticking to them.

Using a dough cutter or knife, divide the dough in half.
Using a dough cutter or knife, divide the dough in half.

 

Now comes the fun bit. Especially for children or the child within us! Using your hands pat the dough out so that it is flat.

Keep patting with your hands, very gently stretching the dough as you do...
Keep patting with your hands, very gently stretching the dough as you do…
Work with the dough, gradually patting/stretching so that it reaches the edges of the baking tray.
Work with the dough, gradually patting/stretching so that it reaches the edges of the baking tray.
The base to your Homemade Ciabatta Base Pizza is complete!
The base to your Homemade Ciabatta Base Pizza is complete!
Drizzle a little Olive oil on your pizza base, smoosh about with your hands and then cove with cling film.
Drizzle a little Olive oil on your pizza base, smoosh about with your hands and then cove with cling film.

 

If you haven’t got a child or someone else to do the other pizza base, repeat with the second half of the dough.

Leave the pizza bases, covered in oiled cling film, in a warm place until doubled in size, or placed on separate shelves in the fridge for a few hours until needed.

Time To Add The Toppings

When the pizza is ready to assemble,  preheat the oven to 220C/200C fan, gas mark 7, 425F.

I find it easiest to have all the ingredients prepped and ready before I start assembling the pizza. In fact when I make pizza with little people, reckon on 1 x 500g batch of pizza dough to make 4-6 individual pizzas. I also have ham, cheese, sliced peppers (they make great light sabres) in bowls ready for little fingers.

Place 2tbsp tomato purée on each pizza base – smoosh with the back of a spoon or your hands to roughly cover the dough.

Now add the cheese and other toppings. I have learnt it is best not to overload with toppings, as you will end up with a soggy pizza base.

Baking The Pizza

As soon as both of the Homemade Ciabatta Base Pizzas are ready, place in a hot, preheated oven and bake for 20-30 minutes.

The pizzas are cooked when they are crusty around the edges and cooked through in the centre. I test this using a knife, the centre won’t be as crusty as the edges but you should feel resistance. If it’s still soft give the pizza another 5 minutes baking, reducing the heat slightly if the top is cooked.

Using a palette knife loosen the pizza around the edges and run it underneath. Slide the pizza out of the baking tray onto a large wooden board, or I have glass worktop saver (don’t use knives on glass it’ll blunt them) which I only use for pizzas. Cut into squares using a pizza cutter. I usually get 15 squares per pizza.

This Homemade Ciabatta Base Pizza is so easy, adaptable and reliable that makes it perfect for parties, buffets, weekend meals, sleepovers the list is endless. The perfect food for Feasting, Sharing and having Fun!

Baked italian bread with cheese and meat topping served as a meal with mixed salad on a plate.

If you have enjoyed this recipe for Homemade Ciabatta Base Pizza you may also like these:

Crunchy Homemade Coleslaw 

FF Homemade Ciabatta Base Pizza
Crunchy Homemade Coleslaw

Sun Dried Tomato Bread Pizza

Sun dried tomato bread pizza
Sun Dried Tomato Bread Pizza

Baked Cheese Olive Ciabatta Bread

FF Homemade Ciabatta Base Pizza
Baked Cheese Olive Ciabatta Bread

Homemade pizza can be so much fun. Since you are fully in control of the toppings you can add as much, or little as you like of your favourites. Also you can adapt parts of the pizza to suit individual tastes. For example by adding chopped jalapeño pepper to one half and not the other. Likewise, for those who dislike cheese, it is easily omitted.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Chicken Four Cheese Lasagne

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Hi, roadway I’m sharimg my recipe for Chicken Four Cheese Lasagne. It is a tasty twist on a classic dish. While there are a few steps to follow, each part of the recipe is easy to follow. And there is no need to precook the lasagne sheets. Making this recipe using minced chicken is a tasty twist on an Italian classic.

Delicious, cheese sauce topped, chicken lasagne - delish!
Delicious, cheese sauce topped, chicken lasagne.

As a busy household, make ahead meals are a life, or should I say a sanity saver.

A perfect, portable meal for sharing with others.
A perfect, portable meal for sharing with others.

By substituting beef with minced chicken, the resulting baked lasagne becomes a lighter dish. Not lighter in calories, with the delicious four cheese sauce. Rather, not as heavy on the stomach. And the four cheese sauce was the result of me raiding the fridge for leftover Christmas cheese.

The Four Cheese Sauce tops of this lasagne perfectly!!
The Four Cheese Sauce tops of this lasagne perfectly!!

Since minced chicken may not be available everywhere, minced turkey is a great substitute.  Alternatively, processing skinless chicken breasts, thighs or a combination in a food processor would be another way to make your own chicken mince. Another option, finely chopped chicken using a sharp knife would work and give the lasagne added texture.

Recipe : Chicken Four Cheese Lasagne Serves 6-8 portions.

Chicken Lasagne Sauce

450g/1lb  Chicken Mince

1  Large White Onion

2tbsp  Olive Oil – I use Filippo Berio

2  Celery Stalks – the larger outside stalks

1  Green Pepper – washed, deseeded and finely diced

2-3  Carrots – peeled and finely diced

3  Garlic Cloves – minced or crushed (using a garlic press)

3 x 400g  Chopped Tinned Tomatoes

2tbsp  Tomato Puree

1tsp  Dried Mixed Herbs – or fresh basil, oregano, parsley and thyme – to taste

1tsp  Sugar

Salt and Ground Black Pepper – to taste

Cheese Sauce :

3tbsp  Butter

3tbsp  Plain White Flour

750-800ml/Approx 26fl oz Whole Milk

6oz  Hard Cheese – I used a 50/50 mixture of Mature Cheddar and Swiss Cheese cut into small cubes or grated

4.5oz/125g  Riccota Cheese

250g/8.5oz Mozzarella Cheese

1 tsp  Nutmeg – freshly grated if possible

Salt and Freshly Ground Black Pepper to taste.

Butter – For Greasing the Lasagne Dish

1 packet Dried Egg Lasagne Sheets 375g/13-14oz – dont worry if the packet requires pre-cooking you won’t need to.

Method:

A rectangular, ovenproof dish approximately 30cm x 20cm x 9cm (12in x 8in x 3.5in) is needed to make this lasagne.

Making The Chicken Lasagne Sauce

  • First of all finely chop the onion, celery, green pepper and carrots.
  • Heat the olive oil in a large sauté pan.
  • Add the diced onion and sauté for 5 minutes over a medium heat until the onions start to turn translucent.
  • Next add the diced celery to the pan and continue to sauté for a couple more minutes until the celery starts to soften.
  • Push the onions and celery to one side of the pan and add the Chicken mince to the other side. Alternatively if you don’t have a large sauté pan, remove the onions and celery, into a separate dish and then add the Chicken to the pan.
  • Cook the chicken, using a wooden spatula to break up the mince so large clumps of meat don’t form.
Having a large sauté pan means you can cook all the ingredients in one go!!!
Having a large sauté pan means you can cook all the ingredients in one go!!!
  • Unlike beef mince, the chicken mince will get lighter as it cooks.
  • Cook the chicken turns opaque but not browned.
  • Now add the carrots, green pepper and the minced garlic.

Mix all the veggies and garlic with the Chicken mince. Inhale the gorgeous aroma!

  • As soon as everything is mixed together add the tomatoes. Also fill each empty can almost to the top with water and add that to the pan.
  • Add the tomato purée, dried or fresh chopped herbs.
  • Give everything a good stir then add the sugar, half a teaspoon of salt and a good grinding of black pepper.
  • Turn the heat to medium-low and leave to gently bubble away on the stove for an hour, stirring occasionally.

This gorgeous Chicken, vegetable and tomato sauce just bubbles away happily on the stove! Pop the kettle on for a cuppa!!!!

Making Four Cheese Sauce Lasagne Topping

  • Place a medium sized pan over a gentle heat. Add the butter and cook until melted and starting to sizzle.
  • Next tip the flour on to the melted butter stirring constantly until combined and smooth.
  • Continue to cook for a couple of minutes.
This is what the butter and flour should look like.
This is what the butter and flour should look like.
  • Start slowly adding the milk, stirring vigorously as the paste thickens. Continue stirring while adding small amounts of milk.
The sauce will become very thick. DON'T WORRY!!!!
The sauce will become very thick.
  • As more milk is added lumps may form, switch to a balloonwhisk at this stage.
  • Continue until all the milk has been added and absorbed.
  • The sauce will be thick enough to cover the back of a spoon.
No lumps here - if you squint!!!!!!
No lumps here – if you squint!!!!!!
  • Remove the pan from the heat and add the ricotta and the other cheeses (except the mozzarella), stir vigorously.
The Ricotta gets dumped in and then add the hard cheeses.
The Ricotta gets dumped in and then add the hard cheeses.
  • Add the nutmeg and season with salt and pepper to taste.
  • Ricotta cheese will give the Four Cheese Sauce a slightly grainy texture, that’s normal. While grated cheese will melt into the sauce easily, cubed cheese will almost never become completely smooth, that’s ok as it will when it’s baked in the oven later. Also the addition of freshly ground nutmeg elevates the flavour above and beyond, but please, if you can, grate your own nutmeg.
  • Set to one side to cool.

Assembling The Lasagne Layers

  • First of all liberally butter the ovenproof dish. Since I’ve made a LOT of lasagne buttering the dish before hand not only helps when serving, it also doesn’t require 3 days soaking to remove baked on lasagne.

I always butter my lasagne dish, it makes the cooked lasagne much easier to dish up!

I wasn’t joking when I said that you don’t have to precook the lasagne sheets. Since I’ve used lots of different makes, some with ruffled edges, green spinach lasagne sheets, egg versus plain AND this recipe works with all types.

 

These are dried lasagne sheets. Any brand will do!
These are dried lasagne sheets. Any brand will do!

 

As soon as you have buttered the dish place a layer of hot chicken lasagne sauce into the bottom of the dish, so that it is completely covered.

The first layer is down, time to start building!!!
The first layer is down, time to start building!
  • Next place enough lasagne sheets to cover the bottom layer.  The layers should meet or very slightly overlap.
If your lasagne sheets don't fit exactly, just snap bits off to adjust them.
If your lasagne sheets don’t fit exactly, just snap bits off to adjust them.
  • Repeat the sauce/lasagne sheet layering twice more finishing with a sheet layer.
All the bits and pieces of the lasagne sheets will be covered by the Four Cheese Sauce.
All the bits and pieces of the lasagne sheets will be covered by the Four Cheese Sauce.
  • Pour the cooled cheese sauce all over the top of the lasagne sheets.
Ooh this is going to be sooooo good - look at that yummy cheese sauce layer!
Ooh this is going to be sooooo good – look at that yummy cheese sauce layer!

Finishing The Lasagne

  • Drain and slice the mozzarella cheese.
The final gooey, stringy, adornment for this fab lasagne dish!
The final gooey, stringy, adornment for this fab lasagne dish!
  • And now arrange the mozzarella slices on top of the cheese sauce.
The Four Cheese Sauce tops off this lasagne perfectly!!
The Four Cheese Sauce tops off this lasagne perfectly.
  • Finally leave the lasagne for at least 4 hours or ideally overnight. So that the dried lasagne slices have time to absorb moisture from both sauces. Also this  dish can be made 1-2 days in advance, wrapped in cling film and left in the fridge.

Baking The Lasagne

  • As soon as the lasagne is ready to bake preheat the oven to 180C/160C fan oven, 350F, gas mark 4.
  • Place the lasagne dish on to a slightly larger baking tray; this dish can bubble up and over.
  • Bake the lasagne for 1 1/2 hours until piping hot all the way through and golden brown.
Delicious, cheese sauce topped, chicken lasagne - delish!
Delicious, cheese sauce topped, chicken lasagne – delish!
  • Remove from the oven 10-15 minutes before serving.  Doing so allows the lasagne to cool slightly and more importantly, hold it’s shape when served.

This Chicken and Four Cheese Lasagne is delicious on it’s own, served with a salad and freshly baked Garlic Rosemary Focaccia Bead. Also it can be frozen at the pre-bake stage or in individual portions, wrapped tightly in foil and popped into the freezer. Or why not double the quantities and make an extra meal for the freezer?

If you have enjoyed this recipe for Chicken Four Cheese Lasagne you may also like these:

Cheesy Vegetable Pasta Bake 

FF Chicken Four Cheese Lasagne
Cheesy Vegetable Pasta Bake

Smoked Bacon Asparagus Quich

FF Chicken Four Cheese Lasagne
Smoked Bacon Asparagus Quiche

Creamy Tomato Spinach Chicken Pasta

FF Chicken Four Cheese Lasagne
Creamy Tomato Spinach Chicken Pasta

 

While traditional recipes will stand the test of time, importantly it’s fun to change things up. And sharing those changes is especially important as is sharing the food we make.  Most of all if you know a new mum, or someone who has been ill for a while, or just a very busy family that you would like to bless, then this is THE perfect, portable, all in one meal for sharing!

Sammie x

 

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Spicy Sausage Bean Casserole

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As a family of five, make ahead meals are really helpful when life gets busy. And, if the recipe can be made in one pot that makes the cooking experience easier and more fun. My Spicy Sausage Bean Casserole ticks both boxes. Whether it is bubbling away on the hob, or in the oven, it’s aroma fills the house with a warm spicy scent. Almost like a warm hug welcoming you home.

FF Spicy Sausage Bean Casserole

Why I love Autumn

Before we get on with the recipe, I’d like to share my thoughts with you. Since Autumn, or Fall as it’s called in the States is my favourite season. Don’t get me wrong, I enjoy Summer, in fact, I like all of the seasons. Much as the glorious, unending sunshine places like California offer, I simply love the change in seasons we enjoy here in England. You may enjoy reading Autumn The Most Beautiful Season.

There is something enchanting about the subtle change in weather, usually towards the end of August, or beginning of September where I live. Whether it’s the deep, deep green of the leaves on the trees, or the rustle as the wind blows through the drying out leaves. As their colour changes, from deepest red to fiery orange, with an almost last nod to the low hanging sun in the sky, they finally turn yellow. Some days bring fluttering, confetti like leaves, dancing through the air on a breeze. While other days see trees, ripped overnight of their leafy covering, by violent storms and gale force winds.

Spicy Sausage Bean Casserole served with crusty bread.

There is a welcoming warmth of sunshine. Especially on a clear, frosty, day. Although, there is something to be said for darker, rain and wind filled days, snuggled up on the sofa, the smell of a spicy casserole, gently bubbling away in the oven. And puddings! A must, some may say essential,  during the colder months.

Creating a cheap meal using quality  products

Since first making this dish it has evolved to the final recipe given here. While most of the ingredients are relatively cheap, it is essential to use good quality sausages. Pale, flabby, pink sausages will simply disintegrate during the long cooking process. So adding good quality pork sausages, while more expensive, will enhance the overall flavour of the dish. Especially as one packet will feed up to six people.

FF Spicy Sausage Bean Casserole
Spicy Sausage Bean Casserole an easy one pan meal.

You will need a large ( 4 litre) ovenproof casserole dish, or bigger if doubling the recipe to feed a crowd.

Recipe: Spicy Sausage Bean Casserole serves 4 – 6

1 Large Onion – chopped into small dice

1 Aubergine – chopped into 1/2″ cubes

450g/1lb Good Quality Sausages each sausage chopped into 4 pieces – I use Graig Farm Sausages

2 x 400g tin of chopped tomatoes

1 x 400g tin of baked beans

2 x 400g butter beans – strained and rinsed with cold water

4 individual bulbs of garlic – minced

1 chilli (or 1tsp chilli flakes) finely chopped

200mls of red wine I use Claret (or 100ml Port – any type except Tawny)

2 tbsp tomato puree

1/2tsp Celery Seeds

3/4tsp Fennel Seeds – I use Bart spices

Handful of fresh parsley chopped and added after serving

Freshly Ground Black Pepper to season.

Note: Having made this dish many times, it has never needed the addition of salt.

Method: Preheat oven to 180C/160C fan, gas mark 4, 350F.

Assembling the casserole

  • First of all place the onion, aubergine and sausages in the casserole dish Andrew pour over the red wine or Port.
  • Add both tins of tomatoes, then half fill each tin with cold water, swirl around so that you get all of the tomato juices left inside the tin and pour over the casserole.
  • Next tip in the baked beans and swirl the tin with water as before, pouring into the dish, then add the rinsed butter beans.
  • Add the tomato purée, minced garlic, chilli, celery seeds, fennel seeds and a good grinding of black pepper
  • If needed add more cold water until all the ingredients are just covered with liquid. Making sure there is still a good inch between the liquid and the top of the casserole dish.
FF Spicy Sausage Bean Casserole
Making the casserole.
  • Place the lid (or cover tightly with tin foil) on to the dish and place in the oven.
  • Cook at 180C for 1/2 hour then reduce the heat to 140C/120C fan, gas mark 1, 275F, or a very low oven temperature.
  • Leave to cook for 3 hours. Check and top up with recently boiled water so that the ingredients are just covered with liquid again.
  • Clamp on the lid (or foil) and return to the oven for 2 more hours. You can repeat the liquid adding throughout the day, the longer this casserole cooks the better it tastes!
  • The Spicy Sausage Bean Casserole will be cooked after 5 1/2 hours.
  • Serve in bowls, sprinkled with freshly chopped parsley for fresh, grassy, Vitamin C filled flavour.
FF Spicy Sausage Bean Casserole
Spicy Sausage Bean Casserole

Finally, ladle into bowls and serve with fresh crusty bread for dunking in the spicy juices.

Leftovers can be chilled, portioned into individual freezer bags and frozen for up to 3 months.

If you have enjoyed this recipe for Spicy Sausage Bean Casserole you may also like these:

Slow Roasted Cider Pork

Slow Roasted Cider Pork
Slow Roasted Cider Pork

 

Creamy Tomato Spinach Chicken Pasta

Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta

Chunky Chilli

Chunky chilli con carne
Chunky Chilli

 

I have wonderful memories attached to making this meal. While on holiday in Devon I wanted to make a meal for friends. As I began cooking dinner for our hosts more people being added to the guest list during the day. So, I added extra beans, tomatoes and wine, we sat happily around their big oak table, enjoying good food and most importantly, great company. Friendships were forged as the conversation flowed. And, it became a feast to remember.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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