Courgette, sausage & rigatoni bake

This thrifty and comforting pasta bake for two is made with a punchy garlic and chilli spiked tomato sauce, then topped with mozzarella.

Ingredients

Instructions

1. Heat the slow cooker. Heat the oil in a large frying pan. Squeeze the sausage meat out of the skins, breaking it into little chunks, and pop in the pan. Fry for
   8 minutes until golden and cooked through, then scoop into the slow cooker pot. Add the courgette, garlic, chilli flakes, tomatoes, pasta and 250 ml water to the slow cooker pot, season and cook on High for
   30 minutes.
2. Spoon the pasta and sauce into two small flameproof dishes. Heat the grill to high. Dot the cheese on top of the sauce dishes, then put under the grill until the cheese is golden and bubbling (about
   5-10 minutes), and serve.

Nutrition

BBC Good Food: Slow Cooker Favourites