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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

8oz ricotta

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.