Sausage meatball pasta bake

Prep time: 10 mins
Cook: 40 mins
Serves: 4

A low-potassium, easy weeknight family-friendly dish.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
78.0g	Carbohydrate
639.0Kcal	Energy
	Low fat
£1.08	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
78.0g	Carbohydrate	639.0Kcal	Energy
	Low fat	£1.08	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Lizzie Morey

A delicious and filling dish to feed the whole family.

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Ingredients

300g pasta shapes of your choice

400g sausages

1 leek, chopped

1 pepper, chopped

1 small courgette, chopped

1 tin (400g) of chopped tomatoes

1 garlic clove, crushed

20g mozzarella cheese, grated

1 teaspoon dried Italian herbs

1 teaspoon olive oil

Method

Cook your pasta as instructed, drain and set to one side. Take your sausages, remove and discard the skin. Break each sausage into four and roll into meatballs.

Preheat oven to 180C/gas mark 4. Heat the olive oil in a large frying pan and sauté the leeks, pepper and courgette for two minutes. Add the meatballs and cook for five more minutes.

Pour the tin of chopped tomatoes into the pan. Fill the now empty chopped tomatoes tin with hot water and add this into the pan, along with the garlic. Cook for a further 5 minutes.

Tip the cooked pasta into the pan with the sausage meatballs and vegetables, then mix thoroughly.

Pour the sausage meatball pasta bake into an oven-proof dish.

Sprinkle with mozzarella and Italian herbs and cook in the oven for 20 minutes. Remove when bubbling and golden, and serve in four bowls.

Food Facts

Carbohydrate

The pasta is the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.

Phosphate/potassium

Although this recipe does contain tinned tomatoes, which are a high-potassium food, when keeping to the portions sizes suggested, this dish is low in potassium and can be enjoyed as part of a low-potassium diet. This dish is low in phosphate, however it does still contain some phosphate, which is provided by the sausages. If you have been prescribed a phosphate binder, ensure you take them with this dish.

Protein

This dish is high in protein and would therefore be suitable for those receiving dialysis. If you have been advised to reduce your protein, you could swap the sausages for a drained 400g tin of lentils.

Gluten free

Use gluten-free sausages and pasta.

Vegetarian

Use chopped vegetarian sausages (do not create meatballs) or a tin of drained lentils.

Vegan

Use chopped vegan sausages (do not create meatballs) or a tin of drained lentils and replace the mozzarella with a vegan alternative.

Healthier option

Reduced fat and or reduced salt sausages will make this dish healthier. You may also wish to use wholemeal pasta which will increase the fibre content of the dish.

Storage

This dish is best eaten fresh and on the same day.