Peppered Sausage Pasta Bake with Mushrooms


1 teaspoon olive oil

1 packet Mallon’s sausages

1 red onion, peeled and cut into wedges

1 red pepper, finely sliced

1 yellow pepper, finely sliced

250g mushrooms, cut in half

1 teaspoon Cayenne pepper

1/2 teaspoon black pepper

A little salt

280g Lightest Philadelphia cream cheese

250ml chicken stock

500g fresh egg penne pasta

200g mature grated cheese


To serve:

Rocket and tomato salad


Brush a large roasting dish with oil, cut the sausages in half and place into the dish. Roast for 10 minutes before adding the red onion, peppers and mushrooms and cooking for a further 15 minutes or until the vegetables are tender and the sausages are golden.

Bring a large pan of water to the boil and cook the pasta for 2 minutes.Drain and tip the pasta into the roasting dish with the sausages, onion, peppers and mushrooms. Stir in Philadelphia cream cheese and chicken stock along with half of the grated cheese. Sprinkle the remaining cheese on top and bake for 10 – 15 minutes until golden. Serve with tomato and rocket salad.