Italian Style Sausage Casserole with Filippo Berio

Prep time: 5 minutes | Cook time: 30 minutes | Serves: 2-3 | Nutrition: 649 calories per serving

Ingredients

• 1 onion, finely chopped
• 1 carrot, sliced and quartered
• 1 courgette, sliced and quartered
• 100g Spinach (fresh or frozen), you can also use cavolo nero or kale
• 400g cannellini beans, again you could use borlotti beans or chick peas
• 400g chopped tinned tomatoes
• 3 - 4 sausages of your choice - I use traditional pork sausages, but you can substitute these for vegan/veggie/gluten free sausages,
• 1tsp oregano or alternative dried or fresh herbs, like rosemary or thyme
• Chilli flakes if you like a little heat or fresh chilli
• Salt & Pepper
• Filippo Berio Extra Virgin Olive Oil

Method

1. I cook my sausages separately in the oven so I can be getting on with the rest of the dish, I cook mine in the oven initially for 25 minutes. Depending on the sausages you are using, cook to instruction while you prep ingredients and dish.

2. Add 2tbsp of Filippo Berio Extra Virgin Olive Oil to your pan (you need a large flat based pan or casserole style dish for the hob), add your onion and carrot, and season with a little salt.

3. Cook on a low heat for 5 minutes until the onions are softened and translucent, then add your courgette, oregano or dried herbs and chilli flakes if adding cook for a further five minutes.

4. Add your chopped tomatoes and allow to simmer. Once your sausages are cooked, slice them into thick pieces and add to your casserole dish and combine. Season with salt and pepper.

5. Now add your cannellini beans and stir. Add your fresh spinach on top and allow it to steam and cook down into the sauce.

6. Once your sauce has thickened and is nice and chunky, my top tip is give it a taste test! Then drizzle it in Filippo Berio Extra Virgin Olive Oil.

7. Serve it up with my Rosemary Roasted Potatoes or thick, crusty bread to mop up the sauce – delicious!