Mediterranean Sausage Casserole

A comforting, rustic one-pan casserole packed with Mediterranean flavours. Chopped sausages are simmered with tender zucchini, sweet red peppers and creamy cannellini beans in a rich tomato passata sauce, scented with dried rosemary and oregano.

It's hearty, simple and full of flavour, making it perfect for an easy midweek dinner. Serve this hearty Mediterranean sausage casserole with crusty bread fluffy rice or quinoa. The bread is perfect for soaking up the rich tomato sauce, while rice or quinoa makes it a most substantial and filling meal.

Ingredients:

• 600g sausages, cut into 1 inch pieces
• 3 tbsp cooking oil
• 1 large onion, finely sliced into half moons
• 3 cloves garlic, finely chopped
• 400g tomato passata
• 1 cup water
• ½ tsp dried chilli flakes, or to taste
• 1 tsp dried oregano
• 1 tsp fresh rosemary, finely chopped
• 1 large zucchini, cut into 1 cm slices
• 1 large red pepper, cut into 1 cm square
• 400g tinned cannellini beans, rinsed and drained
• 2 cups firmly packed spinach
• salt & freshly ground black pepper to taste

Method:

Preheat the oven to 180ºC.

In a large Dutch oven or oven-safe saucepan with a tight-fitting lid, heat 1 tbsp of cooking oil over a medium-high heat. The oil is ready to use when it begins to shimmer.

Add the cut sausages, and lightly brown on all sides, this should take around 3-4 minutes. Remove, and set aside on a plate.

Turn the heat down to low and add the remaining 2 tbsp cooking oil to the pan. Add the onion, and cook for about 2 minutes, stirring occasionally. Add the garlic and cook for a further minute, stirring to ensure it doesn't burn. Return the sausages to the pan.

Add the tomato passata, water, rosemary, chilli flakes and oregano. Bring to a simmer.

Add the zucchini and red pepper. Season with salt and pepper.

Cover the dish with the lid, and place in the preheated oven for 20 minutes. After 20 minutes, carefully remove the dish from the oven, and add in the spinach and cannellini beans.

Cover and return to the oven to cook for a further 10 minutes, or until the vegetables are tender.

Check that the dish is seasoned to your liking, adding additional salt, pepper, chilli flakes or herbs as necessary.

Turn into a serving dish and serve, family-style, at the table in the pan in which it was cooked.

Serve with crusty bread, rice, quinoa or even mashed potato.