Prepared by pinky nundulall
Serves 6 – 8
Cooking time 45 minutes
Vegetarian
Ingredients
- 8 Fry’s Traditional Sausages
- 3 tbsp Plain dry, breadcrumbs
- 10ml Olive oil for breadcrumbs
- 25ml Olive oil for frying
- 1/4 tsp Paprika
- 1 cup Frozen spinach, thawed
- 1¾ cups milk (or use soya milk)
- 3 tbsp. flour
- 3 cup cheddar cheese, grated (or use vegan cheese)
- 1 tsp. nutmeg, ground
- 2 twigs rosemary
- Salt and pepper to taste
- Freshly ground pepper
- 2 cup macaroni
Method
- Preheat oven at 180 C.
- Mix breadcrumbs, oil and paprika in a small bowl and set aside.
- Drain spinach and set aside.
- Ensure that excess moisture is drained out.
- Heat 1½ cups of milk in a thick based pot over medium heat and allow to steam.
- Whisk remaining ¼ cup milk and flour in a small bowl until smooth and add to the hot milk.
- Cook for 2-3 minutes and whisk repeatedly.
- Remove from heat and stir in cheddar cheese until melted.
- Add in nutmeg, rosemary, salt and pepper.
- Cook pasta for 5 minutes.
- Drain and add to cheese sauce.
- Mix well.
- Fry the Fry’s sausages in a frying pan using 40ml of oil until partially cooked through and mix into pasta.
- Place half the portion of pasta within a casserole; add a layer of spinach, place the remaining portion of pasta on top.
- Dust bread crumbs on top.
- Grease a medium sized casserole with cooking spray.
- Place casserole in oven for 25-30 minutes until golden brown.
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We met with John Hartley, UK Country Director at Fry’s Family Foods UK to gain a better understanding of the business recently, the interview provides an insight to the business and can be seen here
Top 10 Vegetarian Recipes and a free cook book here