1 onion, chopped
4 garlic cloves, chopped
500 g gourmet lamb sausages
700 ml bottle passata sauce
400 g jar bolognaise sauce
1 cup salt-reduced beef stock
1 tablespoon chopped fresh rosemary
2 baby eggplants, sliced
2 small zucchini, sliced
250 g macaroni pasta
1½ cups shredded low-fat mozzarella
½ cup freshly grated parmesan
- Preheat oven to 200°C (180°C fan forced). Heat 1 tablespoon olive oil in a large cast-iron or flameproof casserole dish, add onion and garlic. Cook 5 min or until softened.
- Squeeze small balls of sausage meat from casings directly into casserole dish and cook until browned and golden. Add passata, bolognaise sauce, beef stock, rosemary, eggplant and zucchini.
- Bring to boil and stir through the pasta. Reduce heat, cover and cook for 10 min or until pasta is tender.
- Remove from heat, top with mozzarella and parmesan, then place in the oven for 8-10 minutes until cheese is melted and golden brown. Serve with garlic bread and mixed salad. Garnish with fresh herbs if desired.