• 500 g reduced-fat sausages
  • 1 tbsp olive oil
  • 250 g closed-cup mushrooms, sliced
  • 1 large courgette, trimmed and sliced
  • 350 g cherry tomatoes, halved
  • 100 ml passata or chopped tomatoes with basil and oregano
  • 80 g Cheddar cheese, grated


  1. 1

    Cook the sausages according to the pack instructions. Meanwhile, heat the olive oil in a pan and cook the mushrooms for 3-4 minutes until beginning to brown, then add the courgette and cook for 3 minutes. Add the tomatoes and passata to the pan, stir and cook for another 5 minutes, or until the tomatoes begin to burst.

  2. 2

    Preheat the grill. Slice each sausage at an angle into 3 pieces and stir into the tomato mixture. Spoon into individual heatproof dishes (using slightly smaller ones for any children's portions). Sprinkle the cheese over each dish and grill for 4-5 minutes until bubbling. Cool slightly and serve with some bread, if you like.

Nutritional Details

Each serving provides
  • Energy 1294kj 309kcal 15%
  • Fat 21.0g 30%
  • Saturates 8.4g 42%
  • Sugars 5.9g 7%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

9.0g carbohydrate 1.3g fibre 20.4g protein

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