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Sausage, leek and goat's cheese fusilli pasta bake

Name: Sausage, leek and goat's cheese fusilli pasta bake recipe
Yield: 6
Ingredients: 600g pork and fennel sausages, casings removed; 1/3 cup (80ml) extra virgin olive oil; 500g mixed mushrooms (we used Swiss brown and button), thickly sliced; 1 leek, thinly sliced; 6 garlic cloves, thinly sliced; 1 fennel, finely sliced, fronds reserved; 1/2 bunch sage, leaves picked; 2 cups (500 ml) chicken stock; 500g mascarpone; 500g giant fusilli pasta, cooked according to packet instructions; 200g grape tomatoes; 1 cup (100g) coarsely grated provolone; 150g soft goat's cheese; 2 cups (140g) fresh sourdough breadcrumbs

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by Georgina Esdaile

Food Editor

Mar 15, 2022

Tart goat's cheese and mascarpone give this pasta bake its fresh edge, while blistered grape tomatoes, leek, fennel and cheat's meatballs dial up the flavour.

600g pork and fennel sausages, casings removed
1/3 cup (80ml) extra virgin olive oil
500g mixed mushrooms (we used Swiss brown and button), thickly sliced
1 leek, thinly sliced
6 garlic cloves, thinly sliced
1 fennel, finely sliced, fronds reserved
1/2 bunch sage, leaves picked
2 cups (500 ml) chicken stock
500g mascarpone
500g giant fusilli pasta, cooked according to packet instructions
200g grape tomatoes
1 cup (100g) coarsely grated provolone
150g soft goat's cheese
2 cups (140g) fresh sourdough breadcrumbs

Method

1.

Roll 1 tbs-sized portions of sausage meat into meatballs. Heat 1 tbs oil in a large heavy-based ovenproof saucepan over high heat. Add meatballs and cook, stirring occasionally, for 7-8 minutes, until browned. Transfer to a bowl. Add mushrooms to pan and cook for 6-8 minutes until softened and golden brown. Transfer to bowl.
2.

Preheat oven to 200°C/180°C fan-forced.
3.

Heat 2 tbs oil in pan over medium-high heat. Add leek, garlic, fennel and sage and cook, stirring occasionally, for 8-10 minutes, until softened. Add stock and mascarpone and bring to a simmer. Cook for 2-3 minutes, until reduced slightly. Return meatballs and mushrooms to the pan with cooked pasta. Stir to combine. Season to taste. Divide between 4 x 2 1/2 cup-capacity ramekins (or a 3L-capacity baking dish). Top with tomatoes, cheeses and breadcrumbs, and drizzle with remaining 1 tbs oil. Place on an oven tray and bake for 25-30 minutes until golden brown and cheese has melted.
4.

Sprinkle with fennel fronds to serve.