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Preparation time:
15
Cooking time:
40
Serves:
6
Calories:
276
(per serving)
Fat:
14
g (per serving)
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Ingredients
125g/4oz Large Pork Sausages
3 tbsp Olive Oil
2 cloves garlic, crushed
250g/9oz lentils, drained from can
1 tsp thyme
1 bay leaf
150ml/1/4 pt Red Wine
200g carton passata
500g/1Ib 2oz frozen spinach, chopped
1 tbsp tomato puree
350g/12oz large pasta shells
Remove the meat from the sausages and discard the skins. Roughly chop the meat and fry in the oil with the garlic for 10 minutes to brown. Add the lentils, thyme, bay leaf, red wine, passata and puree, bring to a boil and simmer, covered, for 20 minutes, add the spinach and cook for a further 10 minutes. Meanwhile boil the pasta shells until al dente, drain well and fill the shells with the sauce.
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