Speedy Sausage 'Ziti'
with Fresh Penne and Balsamic Spinach Salad- Wheat
- Milk
- Sulphites
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.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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!)
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.
Divide 'ziti' between plates. Tear basil over top. Serve salad alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the cheesy, hearty dish, though some found the Italian seasoning and garlic salt overpowering.
- Ease of prep: Quick and easy to make, but some noted the pasta cooked faster than expected and became soft.
- Suggestions: Consider reducing Italian seasoning and garlic salt; mix ricotta into the pasta before baking for better distribution.
- Portions: Generous servings provided leftovers for many, with some finding it enough for 3-4 people.
- Pasta: The fresh penne was praised for its quality, though a few found it cooked too quickly or became soggy.
- Salad: Several suggested incorporating the spinach and tomatoes into the pasta sauce instead of serving as a side salad.
