SOUPER CHARGE DINNER!

The secret ingredient for flavoursome mains? A can of soup!

- Kerrie Worner

INDIVIDUAL SAUSAGE PASTA BAKES

SERVES 4 PREP 20 MINS COOK 30 MINS

• 1 cup macaroni

• 1 tbsp olive oil

• 500g pork sausages

• 420g can cream of mushroom soup

• 1 cup creamy evaporated milk

• ½ bunch English spinach, washed and trimmed

• 1½ cups shredded 4-cheese mix

• 2 green onions, finely sliced

• 2/3 cup fresh breadcrumbs 

1 Preheat oven to 180°C. Put 4 x 114-cup ramekins on oven tray.

2 In a large saucepan of boiling salted water, cook macaroni following packet directions.

3 In a frying pan, heat oil on medium. Cook sausages 6-8 mins, turning until browned. Remove from pan. Roughly chop.

4 In a large bowl, combine drained pasta, sausages, soup, milk, spinach, half the cheese and onions. Mix well. Divide between dishes.

5 Sprinkle over combined remaining cheese and breadcrumbs. Bake 15-20 mins until golden and bubbling.

TIP

Pump up the vegetables in this pasta bake with some blanched cauliflower or broccoli florets, or pan-fried sliced mushrooms.

BAKED MUSHROOM & PEA RISOTTO

SERVES 4 PREP 15 MINS COOK 30 MINS

• 1 tbsp olive oil

• 30g butter

• 250g mushrooms, thinly sliced

• 1 onion, finely chopped

• 1 garlic clove, crushed