Cheesy Baked Sausage Penne
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Cheesy Baked Sausage Penne

Cheesy Baked Sausage Penne

with Roasted Veggies

Get your taste buds ready because this baked pasta dish is bound to become a family favourite! With Italian sausage, a rich, garlicky tomato sauce and cheese for DAYS, this weeknight winner can't be beat.

Allergens:
Wheat
•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

170 g

Penne

(Contains Wheat)

370 mL

Crushed Tomatoes with Garlic and Onion

7 g

Parsley

160 g

Sweet Bell Pepper

200 g

Zucchini

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 unit

Chicken Broth Concentrate

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Oil*

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Nutrition Values

Calories1000 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate95 g
Sugar22 g
Dietary Fiber9 g
Protein51 g
Cholesterol103 mg
Sodium2600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Colander
•Measuring Cups
•Measuring Spoons
•Baking Sheet
•Large Non-Stick Pan
•Parchment Paper
•8x8" Baking Dish

Cooking Steps

Cook penne
1

Before starting, preheat the oven to 450°F. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.

Prep veggies
2

Meanwhile, core, then cut pepper into 1/4-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Roughly chop parsley.

Cook veggies and sausage
3

Add zucchini, peppers and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast veggies in the middle of the oven until golden-brown, 6-8 min. Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then sausage. Season with salt and pepper. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**

Make sauce
4

Add Cream Sauce Spice Blend to the pan with sausage. Cook, stirring often, until sausage is coated, 1 min. Add crushed tomatoes, reserved pasta water and broth concentrate. Season with salt and pepper, then stir to combine. Bring to a boil. Once boiling, remove the pan from heat.

Bake penne
5

Add sauce, veggies and half the mozzarella to the pot with penne. Season with salt and pepper, to taste, then stir to combine. Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl). Transfer penne to the baking dish. Sprinkle remaining mozzarella over top, then Parmesan. Bake in the middle of the oven until cheese is golden-brown and sauce is thickened slightly, 8-10 min.

Finish and serve
6

Let baked penne cool slightly, 2-3 min. Divide baked penne between plates. Sprinkle parsley over top.