Sausage meatball pasta bake
A low-potassium, easy weeknight family-friendly dish.
Chef
Ingredients
300g pasta shapes of your choice
400g sausages
1 leek, chopped
1 pepper, chopped
1 small courgette, chopped
1 tin (400g) of chopped tomatoes
1 garlic clove, crushed
20g mozzarella, grated
1 teaspoon dried Italian herbs
1 teaspoon olive oil
Method
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Step 1
Cook your pasta as instructed, drain and set to one side. Take your sausages, remove the skin and discard. Break each sausage into 4 and roll into balls.
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Step 2
Preheat oven to 180°C / 160°C fan / gas mark 4. Heat the olive oil in a large frying pan and sauté the leeks, pepper and courgette for 2 minutes and then add the sausage balls and cook for 5 more minutes.
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Step 3
Add the tin of chopped tomatoes to the pan, then fill the empty tomato tin with hot water and add in with the garlic and cook for a further 5 minutes.
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Step 4
Tip the cooked pasta into the pan with sausage and vegetables, then mix thoroughly.
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Step 5
Pour the mix into an oven-proof dish.
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Step 6
Sprinkle with mozzarella and Italian herbs and cook in the oven for 20 minutes. Remove when bubbling and golden and serve into 4 bowls.
Food facts
The pasta is the main source of carbohydrate in this dish and the value has been provided for those who have been trained in insulin adjustment.
Despite the use of some high potassium ingredients, such as tinned tomatoes, this recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, it is suitable for those advised to lower potassium in their diet.
This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the sausages; therefore, if you have been prescribed a phosphate binder, you should take as directed.
This dish is high in protein and would therefore be suitable for those advised to eat more protein, such as those receiving dialysis. If you have been advised to eat less protein, then you may wish to swap the sausages for a drained 400g tin of lentils.
Use gluten-free sausages and pasta.
Use chopped vegetarian sausages (do not create meatballs).
Use chopped vegan sausages or a tin of drained lentils and replace the mozzarella with a vegan alternative.
Reduced fat and or reduced salt sausages will make this dish healthier. You may also wish to use wholemeal pasta which will increase the fibre content of the dish.
This dish is best eaten fresh.