3 small peppers or 2 large peppers
1 aubergine, chopped
1 courgette, chopped
2 tbsp garlic oil
450g pork sausages
700g tomato and basil pasta sauce
125g mozzarella, torn
Handful of basil, torn
- Heat the oven to 200°C. Toss the peppers, aubergine and courgette in the garlic oil and tip into a roasting tin. Remove the sausage meat from the skins and roll each sausage into 3 or 4 meatballs. Add to the vegetables and roast for around 20 min, until just cooked and lightly charred.
- Boil the pasta for 8 min, until just cooked. Drain and return to the pan, then stir through the roasted vegetables, meatballs, pasta sauce and basil. Season, stir, then tip into the roasting tin.
- Scatter mozzarella over the top and return to the oven for 15 min, until the cheese is golden and bubbling. Garnish with
basil to serve.