Cheesy Baked Sausage Penne
with Roasted Veggies- Wheat
- Milk
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.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
Meanwhile, core, then cut pepper into 1/4-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Roughly chop parsley.
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.**
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.
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.
Let baked penne cool slightly, 2-3 min. Divide baked penne between plates. Sprinkle parsley over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the cheesy, sausage-rich taste; some found it a bit bland and suggested adding more herbs or spices.
- Ease of prep: Quick and simple to make, though a few noted it required multiple pots and pans.
- Suggestions: Consider reducing salt, thickening the sauce by using less pasta water, and adding more vegetables like mushrooms or spinach.
- Leftovers: Generous portions often provided lunch for the next day; some found it even better reheated.
- Vegetables: Roasting the veggies was praised; zucchini was divisive, with some loving it and others preferring peppers.
