• Easy
  • Serves 4
  • 15 mins prep
  • 35 mins cook

Barbecue corn and sausage bakes

This delicious pasta bake is a great way to get your serving of meat, vegies and hearty carbs, all in one bowl. It's finished off with a creamy, buttery mustard sauce for ultimate flavour, and comfort.


Barbecue corn and sausage bakes

  • 500 g beef sausages
  • 1 corn cob, husks, silks removed
  • 1 large red onion, cut into 1cm-thick wedges
  • 300 g farfalle pasta
  • 1 cup grated cheddar
  • 1 bunch chives, chopped
  • 250 g cherry tomatoes, quartered
  • hot sauce, to serve


  • 40 g butter
  • 2 tbsp plain flour
  • 1 tbsp dijon mustard
  • 2 cups milk


Barbecue corn and sausage bakes

  1. Preheat oven to moderate, 180°C. Lightly grease six 2 cup ovenproof dishes.
  2. Preheat a char-grill pan or barbecue grill on high. Cook sausages and corn 10 minutes, turning on all sides, until cooked through with grill marks. Grill onion 2 minutes each side, until marks appear. Slice sausages into quarters.
  3. Meanwhile, in a large saucepan of salted boiling water, cook pasta following packet instructions, until al dente. Drain and return to pan.
  4. Make sauce: In a medium saucepan, melt butter on medium heat. Stir in flour, cook 1 minute until bubbling and golden. Remove from heat. Mix in mustard, then gradually whisk in milk, until smooth. Return to heat and cook, stirring until sauce boils and thickens. Simmer 3 minutes. Season.
  5. Add sausage and sauce to pasta with half cheese. Mix well and divide between dishes. Slice corn off in chunks (trying to keep pieces in tact).
  6. Top dishes evenly with corn, onion and remaining cheese. Bake 12-15 minutes until cheese melts. Sprinkle with 1 tablespoon chives.
  7. Toss tomatoes and remaining chives with a little hot sauce and serve with pasta bakes.
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