This sausage pasta bake uses Napolina Italian tomato and red chilli passata and is a delicious and filling mid-week meal for all the family.Serves 4Ingredients2 tbsp Napolina olive oil6 Good quality pork sausages skinned1x jar of Napolina Italian tomato and red chilli passata1 tbsp of dried oregano500g of Napolina rigatoni pasta200g of fresh spinach1x 500g jar of Napolina lasagne white sauce1 tsp nutmeg100g grated parmesanSalt and pepperMethodHeat the oven to 200cHeat a large frying pan and squeeze out the sausage meat. Brown the sausages, using a wooden spoon to break up the meat. Stir in the Napolina passata, bring to a simmer, and then add the oregano and season. Simmer for 20 mins.Cook the pasta for 2 mins less than the pack says as it can continue to cook when it bakes, drain and mix the pasta with the Napolina white sauce, half the parmesan, nutmeg and a pinch of seasoning. In a large ovenproof dish, add the meat sauce, then the spinach and top with the cheesy pasta. Sprinkle over the rest of the parmesan and bake for 30 minutes until golden and bubbling on top.Serve immediately.For more delicious recipes visit www.napolina.com/recipes