How to make Colm O'Gorman's baked three-cheese pasta in under an hour

There is something deeply satisfying about cooking in a single pot, adding the ingredients as you go... and of course, it also saves on the washing up which is a huge positive

Colm O'Gorman's baked three-cheese pasta with sausage, fennel, and basil

I do love a one-pot dish. There is something deeply satisfying about cooking in a single pot, adding the ingredients as you go and building up the complete dish as you cook. And of course, it also saves on the washing up which is a huge positive. This week’s recipe combines my grá for a one-pot dish with my adoration of a much more complicated dish to cook... lasagne.

I shared my recipe for the ultimate lasagne here in this column a few weeks back and it went down a storm. It is a beautiful recipe, but it does take some time and effort to prepare, so I wanted to come up with a simpler dish that would be quicker and easier to cook. I decided to draw upon my lasagne recipe and use pork sausages as the protein in this baked pasta dish  — and as I do with my lasagne, to cook the pork with crushed fennel seeds to match the flavour profile of sweet Italian sausage. I also added some chilli flakes for a little kick of spice.