HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Sausage 'Ziti'
Speedy Sausage 'Ziti'

Speedy Sausage 'Ziti'

with Fresh Penne and Balsamic Spinach Salad

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Slow-cooked flavour in a flash. Rich Italian sausage and a hearty tomato sauce bubble and broil together under a blanket of creamy ricotta and melty mozzarella. We've even swapped regular pasta for fresh to cut down cooking time!


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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Mild Italian Sausage, uncased

227 g

Fresh Penne


113 g


56 g

Baby Spinach

113 g

Baby Tomatoes

1 tsp

Garlic Salt

370 mL

Crushed Tomatoes

¾ cup

Mozzarella Cheese, shredded


1 tbsp

Balsamic Vinegar


1 tbsp

Italian Seasoning

100 g

Ricotta Cheese


Not included in your delivery

1.5 tsp


1.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories950 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate90 g
Sugar17 g
Dietary Fiber9 g
Protein51 g
Cholesterol130 mg
Sodium2150 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.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons
8x8" Baking Dish
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the broiler to high. 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. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage and mirepoix. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**


Add crushed tomatoes, half the vinegar, Italian Seasoning, garlic salt, 1 tsp sugar (dbl for 4 ppl) and 1/4 cup water (use same for 4 ppl) to the pan with sausage. (TIP: Swirl the water in the empty tomato container to get every last drop!) Stir to combine, then bring to a simmer. Cook, stirring often, until sauce thickens slightly, 4-5 min.


While sauce simmers, add penne to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat. While penne cooks, season ricotta with salt and pepper, then stir to combine. Set aside.


Add sauce and reserved pasta water to the pot with penne. Season with pepper, then toss to combine. Transfer penne mixture to an 8x8-inch baking dish (9x13-inch for 4 ppl). Arrange in an even layer. Dollop ricotta over top, then sprinkle with mozzarella. Broil in the middle of the oven until sauce is bubbly and cheese is golden-brown, 3-4 min. (TIP: Keep an eye on ziti so it doesn't burn!)


While 'ziti' broils, halve tomatoes. Add remaining vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and spinach, then toss to combine.


Divide 'ziti' between plates. Serve salad alongside.