Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 cup frozen peas
- 1 cup risoni pasta
- 1 large brown onion, diced
- 1 large zucchini, diced
- 400grams tin diced tomatoes In tomato juice
- 8 thin sausages
- 2 1/2 cup water
- 1tablespoons olive oil
- 1 cup light tasty cheese, shredded
Nutrition per serving
3180kJ / 758Cal
3180 Kilojoules or 758 Calories
36% of daily energy intake*
Protein
41.2grams
Fat
42.8grams
Carbs
49.2grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat oven to 180°C. Heat oil in a heatproof casserole over medium heat. Add onion and cook for 3 minutes or until softened. Cut sausages into 3cm pieces and add to casserole. Cook for 8 minutes or until browned. Pour tomatoes and water into casserole and bring to the boil.
Step 2 of 2
Add risoni and stir until combined. Cover casserole and place in oven. Bake for 20 minutes or until pasta is tender. Stir zucchini and peas into casserole. Season with salt and pepper. Sprinkle cheese over top of bake and return to oven. Bake for 10 minutes or until cheese has melted. Serve.
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