SPINACH, SAUSAGE, AND CURRIED PASTA BAKE

Cook pasta in a large pot of boiling salted water. Cook for 10-12 minutes until tender. Drain and set aside.

Brown sausages in a hot frying pan, until firm up enough to cut, about 10 minutes. Remove from pan, and slice into pieces.

Cook curry sauce: melt butter in a saucepan. Add flour and mix and then whisk in half of milk. Keep stirring, while adding remainder milk. Season with salt, pepper, and curry powder. Continue to whisk and cook for 5 minutes until thickened.

Fry onions in the same frying pan as the sausages, stir frying until tender. Add Baby Spinach leaves and toss through other vegetables. Preheat oven to 180°C.

Mix together the curry sauce, sausages, and vegetables, combining well. Tip into a lasagna dish or 4 litre casserole dish. Sprinkle with Breadcrumbs to finish.

Bake in oven for 25 minutes, or until golden brown and bubbling. Serve hot or cold

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne & Matamata
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• 500g dried pasta, e.g. penne, fusilli, or macaroni
• 6 lamb or beef sausages
• 50g butter
• 50g plain flour
• 500mls (2 cups) milk
• 1 tablespoon curry powder
• Salt and freshly ground black pepper
• 1 Brown onion, peeled, sliced
• 120g bag Leaderbrand Classic Baby Spinach
• ¼ cup Breadcrumbs