Quick Kids’ Kransky Pasta Bake

Last week I was sent a new sausage to try out from First Light, a company created by a group of New Zealand farmers determined to provide only the best meat. All their beef is 100% grass-fed wagyu, their steak range is aged for 21 days – basically, it’s made well. And at a time when we’re discovering atrocities like feedlots tucked away in hidden, guilty corners of the country, knowing where your meat has come from is becoming increasingly important.

After I found out a bit more about First Light, I was keen to get on and try my new sausages – but I hit a snag (no pun intended!). My daughter is the family sausage fanatic, and having just had her wisdom teeth out, her diet consisted of not much more than ice cream and mashed banana. I’m on pain of death if I so much as look as if I’m going to eat these delicious-looking sausages without her; luckily they have a pretty decent shelf-life! So, instead of giving you a recipe I made up myself, I asked the chaps at First Light to make one for me so I could share it with you. As soon as she can eat anything without wincing, I’ll create another recipe!

Please, please, think about where your meat is coming from. First Light is both affordable and traceable – so it’s definitely worth buying. Meanwhile, enjoy the recipe!

Quick Kids’ Kransky Pasta Bake

Ready in 30 minutes. Serves 6.


  • 1 packet First Light Wagyu and Whitestone Cheese Kranskys – diced
  • 400g rigatoni (or penne, macaroni or other pasta of choice)
  • 30g butter
  • 3 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, finely chopped or grated
  • 2 cans chopped tomatoes
  • 3 tsp dried oregano
  • ½ cup cream or whole milk
  • 1 tbsp cornflour (or plain flour)
  • 100g tasty or cheddar cheese (grated)
  • 2 cups stale bread or panko crumbs
  • Salt and pepper


Cook the pasta according to the pack directions minus 2 minutes. Drain the pasta and fold through 15g of butter. Set aside to cool.

Preheat the oven to 180°C, fan bake. Sauté the garlic, onion and carrot in 15g of butter until soft. Add tomatoes, 2 tsp oregano and season to taste. Heat well but don’t boil.

Mix cornflour into the cream/milk. Add gradually, stirring constantly. Add half the grated cheese and mix well. Sauce should be thick but runny (add more cornflour/flour to thicken if required). Add the diced kransky to the sauce and heat through. Spread the cooked pasta evenly in a baking dish and pour over the sauce.

To make the topping, blitz the stale bread with 1 tsp of oregano, salt and pepper and the remaining cheese. Sprinkle topping evenly over the pasta and bake for 20-30 mins (or until topping is golden brown).



TIP: Freeze the leftovers for quick ‘heat and go’ meals.

TIP: If feeding an adult crowd, jazz it up a bit by adding extra herbs, sundried tomato and some fresh chilli.