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Speedy Sausage 'Ziti'
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Speedy Sausage 'Ziti'

Speedy Sausage 'Ziti'

with Fresh Penne and Balsamic Spinach Salad

We've swapped regular pasta for fresh to cut down your cooking time and deliver 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.

Tags:
Quick
Allergens:
Wheat
Milk
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

227 g

Fresh Penne

(Contains Wheat)

113 g

Mirepoix

56 g

Baby Spinach

113 g

Baby Tomatoes

1 tsp

Garlic Salt

370 mL

Crushed Tomatoes with Garlic and Onion

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 tbsp

Italian Seasoning

100 g

Ricotta Cheese

(Contains Milk)

7 g

Basil

Not included in your delivery

1 tsp

Sugar*

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1010 kcal
Fat45 g
Saturated Fat19 g
Carbohydrate96 g
Sugar22 g
Dietary Fiber10 g
Protein53 g
Cholesterol131 mg
Sodium2670 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
Measuring Spoons
Measuring Cups
8x8" Baking Dish
Large Bowl
Whisk

Instructions

Cook sausage and mirepoix
1

Before starting, preheat the broiler to high. Wash and dry all produce. Heat a large pot 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.** Carefully drain and discard excess fat.

Make sauce
2

Add crushed tomatoes, Italian Seasoning, half the garlic salt, half the vinegar, 1/2 tsp sugar and 1/2 cup water (dbl both for 4 ppl) to the pot with sausage. (TIP: Swirl the water in the empty tomato container to get every last drop!) Scrape up any browned bits from bottom of the pot with a wooden spoon. Stir to combine, then bring to a boil.

Cook penne and season ricotta
3

Once boiling, add penne to the pot with sauce. Stir to combine, then reduce heat to medium. Simmer uncovered, stirring often to prevent sticking, until penne is almost tender, 3-4 min. (NOTE: Penne will continue to cook in step 4.)Meanwhile, season ricotta with salt and pepper, then stir to combine. Set aside.

Assemble and broil 'ziti'
4

Arrange penne mixture in an even layer in an 8x8-inch baking dish (9x13-inch for 4 ppl). 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!)

Make salad
5

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

Finish and serve
6

Divide 'ziti' between plates. Tear basil over top. Serve salad alongside.