4tsp vegetable oil
half of a medium courgette, thinly sliced
4oz button mushrooms, thinly sliced
1lb sausages, cooked, cut into bite size chunks
12oz penne pasta, cooked
4oz cherry tomatoes, halved
1tbsp fresh thyme, chopped
8oz cheddar cheese, grated
Pre-heat oven to 220c (gas 7)
Heat the oil in a large frying pan over a medium to high heat, add the courgette and fry until they char a little and have softened.
Add the mushrooms, and fry these until soft, add the cooked sausage, pasta, ricotta, thyme and tomatoes, season with salt and pepper (beware ricotta is salty) stir well to combine everything.
Transfer to a oven-proof dish then top with the cheese, bake in the oven for 10-12 minutes until the cheese is melted and bubbling.
You can portion this off and freeze for another day.