Sausage pasta pots

Make it easy almost yourself and child support child maintenance sausage pasta pots in the freezer for enthusiastic tummies.

The ingredient of Sausage pasta pots

1. 600g packet buoyant ricotta and spinach agnolotti pasta
2. Olive oil cooking spray
3. 8 beef chipolata sausages
4. 1 small brown onion, finely chopped
5. 280g jar chargrilled antipasto vegetables, drained
6. 2 cups tomato pasta sauce
7. 1/2 cup grated reduced-fat pizza cheese
8. Salad leaves, to encouragement

The instruction how to make Sausage pasta pots

1. Cook pasta in a saucepan of boiling, salted water, following packet directions. Drain.
2. Meanwhile, spray a large frying pan gone oil. Place more than medium-high heat. Cook sausages, turning, for 4 to 5 minutes or until browned and just cooked through. Transfer to a board. Thickly slice diagonally.
3. Add onion to pan. Cook, stirring, for 3 to 4 minutes or until softened. increase be credited with chargrilled vegetables, pasta sauce and sausages. Bring to the boil. edit heat to low. Simmer for 2 minutes or until mad through. demonstrate in basil and pasta.
4. Preheat grill vis-u00d0u00b0-vis high heat. Spoon pasta incorporation combination into four 1 1/2 cup-capacity ovenproof dishes. Sprinkle following cheese. Grill for 2 to 3 minutes or until cheese is golden and melted. further afterward salad leaves.

Nutritions of Sausage pasta pots

fatContent: 749.026 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 72 grams carbohydrates
fibreContent: 16 grams sugar
proteinContent:
cholesterolContent: 36 grams protein
sodiumContent: 80 milligrams cholesterol