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Greek Pastitsio Sausage and Pasta Bake

Greek Pastitsio Sausage and Pasta Bake

with Zucchini and Creamy Sauce

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This Greek take on lasagna is loaded with pasta, veggies, herby sausage and tomato sauce. All those layers are smothered and baked with a creamy, cheesy DIY sauce.

Tags:QuickEasy Clean-up
Allergens:Wheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Mild Italian Sausage, uncased

170 g

Rigatoni

(ContainsWheat/Blé)

200 g

Zucchini

7 g

Parsley

113 g

Yellow Onion

370 mL

Crushed Tomatoes

1 tbsp

Italian Seasoning

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

½ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

1.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tsp

Salt*

¼ tsp

Salt and Pepper*

1 tsp

Sugar*

½ cup

Milk*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4519 kJ
Calories1080 kcal
Fat57 g
Saturated Fat23 g
Carbohydrate94 g
Sugar19 g
Dietary Fiber8 g
Protein49 g
Cholesterol50 mg
Sodium1840 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat broiler to high and wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.)

Cover and bring to a boil over high heat. Add rigatoni to boiling water. Cook, stirring occasionally, until tender, 9-10 min. When rigatoni is done, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and set aside.

2

While rigatoni cooks, cut zucchini into ½-inch pieces. Roughly chop parsley. Peel, halve, then cut the onion into 1/4-inch pieces.

3

Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini, half the onions and half the Italian Seasoning. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Season with salt and pepper. Remove pan from heat then transfer veggies to a plate.

4

Heat the same pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up the sausage into smaller pieces, until no pink remains, 4-5 min.** Add remaining Italian Seasoning. Cook, stirring often, until fragrant, 1 min. Add crushed tomatoes and 1 tsp sugar (dbl for 4 ppl). Reduce heat to medium and cook, stirring occasionally, until sauce is slightly thickened, 5-7 min.

5

While tomato sauce cooks, heat the same pot (from step 1) over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining onions. Cook, stirring often, until slightly softened, 2-3 min. Sprinkle over flour. Cook, stirring often, until coated, 1 min. Add 1/2 cup milk (dbl for 4 ppl) and cook, stirring often, until thickened, 1 min. Remove pot from heat, then stir in sour cream. Season with salt and pepper.

6

Add rigatoni, reserved pasta water, veggies and half the parsley to pan with tomato sauce. Toss to combine. (NOTE: For 4 ppl, transfer mixture to a lightly-oiled 9x13-inch baking dish. If you don't have an oven-proof pan for 2 ppl, transfer to an 8x8-inch baking dish.) Spread cream sauce on top of pasta, then sprinkle over Parmesan. Broil in the middle of the oven, until golden brown, 3-4 min. Divide pastitsio between plates. Sprinkle remaining parsley over top.