Baked Pasta Parcels Stuffed with Sausage, Mushroom & FAGE Total


For the pasta:

150g FAGE Total 2%

100g pasta flour

1 medium egg


For the filling:

1 tbsp extra virgin olive oil

1 clove garlic, crushed

150g sausage meat

200g mushrooms, chopped

1 tbsp chopped parsley

50g Parmesan, finely grated


For the ratatouille:

3 tbsp extra virgin olive oil

1 small onion, diced

2 peppers, diced

1 medium potato, diced

½ large aubergine, diced

2 tomatoes, diced

3 sprigs basil, leaves only, torn

  1. Mix the flour, egg and a pinch of salt and blend to make a smooth dough. Wrap in clingfilm and set aside for 30 minutes. Roll out the pasta on the second thinnest setting to create long sheets 15cm wide. Cut into 8 x 15cm squares.
  2. For the filling, heat the oil in a frying pan, add garlic and sausage and cook for 2-3 minutes. Add the mushrooms and cook for a further 2-3 minutes. Season, add parsley and leave to cool. Add the FAGE Total 2% and cheese.
  3. To make the ratatouille, heat the oil in a pan, add onion and cook for 10 minutes until soft. Add peppers, potato, aubergine and tomatoes and cook for 20 minutes until tender. Season and add basil. Meanwhile, heat the oven to Gas Mark 4/180°C/160°C fan.
  4. Bring a pan of water to the boil, add the pasta sheets and cook for 1 minute. Drain well and lay on an oiled tray. Once cool, spoon a quarter of the filling among four of the sheets and top with a second sheet. Place each parcel into an oiled ramekin or mini pudding basin. Bake for 20 minutes until golden and serve with the ratatouille.