A hearty sausage pasta bake that you can make ahead

Makanek are one of my favourite sausages to cook with. They're packed with warm spices and have so much flavour that you don't need a long list of ingredients to make a great meal.While they're often served with lemon juice and pomegranate molasses as part of a mezze spread, they also work just as well tossed through pasta.Lebanese makanek are a spiced sausage with flavours of cinnamon, allspice, black pepper, and sometimes a touch of chilli. If you can't find them, you can use other spiced sausages. (ABC News: Lina Jebeile)This is the kind of dinner that's easy enough for a weeknight but also perfect for feeding family or friends. You can make it ahead, bake it when you need it and serve it straight from the dish.The pasta ready for baking, topped with cheese and breadcrumbs. At this point you can bake, or cover and pop in the fridge or freezer to bake when you need it. (ABC News: Lina Jebeile)NotesMakanek are small, spiced Lebanese sausages with flavours of cinnamon, allspice and black pepper. We usually go for a variety that has a touch of chilli. They give this pasta bake its signature flavour. If you don't have access to makanek you can substitute with another good quality spiced sausage.Don't forget to reserve the starchy pasta cooking water, which helps the sauce cling to the pasta and keeps it from becoming too thick.You can assemble the pasta bake a day before, cover and refrigerate. Bake when ready to serve, or leave the pasta bake unbaked, wrap well and freeze for up to 3 months. Thaw overnight in the fridge before baking.The classic sausage and tomato combination is enhanced in this dish by the warming spices from the makanek. (ABC News: Lina Jebeile)Hearty sausage pasta bake made with Lebanese makanek Prep time: 15 minutesCook time: 1 hourSkill level: LowServes: 6-8IngredientsMethodPreheat the oven to 200°C.Bring a large saucepan of salted water to the boil and cook the pasta according to packet instructions until just under al dente. Drain, reserving ½ cup of the pasta cooking water.In the meantime, cut the makanek into bite-sized pieces. Heat a large frying pan over medium-high heat and cook until browned all over. Remove and set aside.In the same pan, cook the onion for 5 minutes until softened. Add the garlic and tomato paste and cook for 1 minute.Stir in the diced tomatoes, reserved pasta water, sugar, dried basil, Italian mixed herbs, salt and pepper. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Return the makanek to the pan and simmer for a further 10 minutes.Add the cooked pasta and fresh basil. Stir until the sauce coats the pasta. If needed, add a splash more pasta water.Transfer to a large baking dish.Sprinkle the mozzarella, Parmesan and panko breadcrumbs evenly over the pasta.Bake for 20 to 25 minutes, or until golden, bubbling and the cheese has melted.Serve with more fresh basil and grated Parmesan.