Herbed Sausage & Tomato Pasta Bake

Preheat oven to 200°C fan bake. Finely slice the garlic; coarsely grate the cheddar; tear the stale bread into small chunks or blitz into crumbs. Mix with one garlic clove, a good pinch of oregano, the grated cheese, salt, pepper, and a drizzle of oil.

Squeeze the sausagemeat from the skins; break into 4 pieces each; roll into balls. Place in a baking dish, drizzle with oil, and bake for 15 minutes until lightly coloured.

Heat oil in a frying pan over medium heat. Add the remaining garlic, oregano, and chilli flakes; stir until the garlic colours. Add the tomatoes, season, and simmer for 10 minutes.

Cook the rigatoni 2 minutes less than the packet instructions; drain and tip into a large baking dish with the sausage balls and tomato sauce. Toss well.

Scatter over the cheesy crumb mixture and bake for 15 minutes until golden on top and bubbling.