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Topped with Cheddar & oregano breadcrumbs. Topped with Cheddar & oregano breadcrumbs. "The beauty of this dish is you can freeze any leftovers, ready for another day when you're short on time, or aren't feeling in the mood - it beats takeaways! " A sausage pasta bake is a delicious comforting dish that is perfect for batch cooking and freezing. This pasta bake of course had the integral layer of cheese on top.

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Ingredients requirements Sausage Pasta Bake - Gluten, Wheat & Dairy free:

1. Prepare 400 g Gluten free Pasta
2. Prepare 6 - Gluten free sausage or 12 chipolatas
3. Give - Mushrooms
4. Require for Courgette
5. Provide - Onion
6. Provide Peppers
7. Need Jar - bolognaise sauce

Yes it's healthier than a standard sausage pasta bake. If you use all lower calorie healthier ingredients such as whole wheat pasta Yes you can easily re-heat this pasta bake in the oven or in the microwave. Can I make this a gluten free sausage casserole with baked beans? This Baked Pasta recipe utilizes whole wheat pasta, ground turkey and plenty of cheese.

Sausage Pasta Bake - Gluten, Wheat & Dairy free process:

1. Note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients
2. Cook the sausages - once cooked chop into pieces
3. Chop the vegatables into desired size and fry on a low heat for 5-10 minutes.
4. Add the sausage pieces, vegatables and dry pasta to a bowl
5. Add the jar of sauce to the bowl and then approximately 3/4 of the jar of water and mix all together
6. Transfer to a cooking dish and add to oven
7. After 20 minutes check and stir then continue cooking for remaining time.
8. Serve as desired. We serve with gluten free garlic bread

Watch the short video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home. Creamy Pesto Pasta Bake with Sundried Tomatoes and Avocado (Gluten Free, Vegan)From My Bowl. Vital wheat gluten is like a super-powered flour that is all gluten and very little starch. It's not technically flour itself, but it's made from wheat flour that has been hydrated to activate the gluten and then processed to remove everything but that gluten. It's then dried and ground back into a powder.

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