Cheesy Sausage, Sundried Tomato and Linguine Bake
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Cheesy Sausage, Sundried Tomato and Linguine Bake

Cheesy Sausage, Sundried Tomato and Linguine Bake

with Spinach and Peppers

Creamy, saucy and packed with oodles of pasta, this cheesy baked fresh pasta won't leave you wanting!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

250 g

Mild Italian Sausage, uncased

(May contain Mustard, Soy, Wheat, Egg, Milk)

227 g

Fresh Linguine

(Contains Egg, Wheat)

½ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

56 g

Baby Spinach

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1140 kcal
Fat66 g
Saturated Fat22 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber8 g
Protein50 g
Cholesterol175 mg
Sodium1730 mg
Trans Fat1.5 g
Potassium1300 mg
Calcium600 mg
Iron10.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pot
Measuring Spoons
Measuring Cups
Large Oven-Proof Pan


Prep and roast peppers
  • Roughly chop spinach.
  • Core, then cut the pepper into 1/2-inch pieces.
  • Add peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. 
  • Broil in the middle of the oven, stirring halfway through, until tender, 8-10 min.
Cook pork
  • Meanwhile, heat a large oven-proof pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Cook pasta
  • Meanwhile, once water is boiling, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min. 
  • Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.
Make sauce
  • Add sundried tomato pesto to the pan with pork.
  • Cook, stirring often, until pesto coats pork, 2-3 min.
  • Season with salt and pepper.
  • Remove from heat.
Melt cheese
  • Add sauce from pan, reserved pasta water, sour cream, roasted peppers, half the mozzarella cheese and spinach to linguine. Toss until spinach wilts and cheese melts, 1 min. 
  • Sprinkle remaining mozzarella and Parmesan cheese over pasta.
  • Broil in the middle of the oven until cheese melts, 4-5 min.
Finish and serve
  • Divide pasta between plates.
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