Take your typical pasta bake recipe to the next level with this delicious Sausage, zucchini and ricotta pasta bake.
Serves44
Cook time30 mins30 minutes
Prep time20 mins20 minutes
Ingredients
350g penne pasta
2 tsp olive oil
500g Coles Finest Australian Angus Beef Original Sausages
1 brown onion, thinly sliced
2 garlic cloves, crushed
2 tsp fennel seeds
2 large zucchini, cut into ribbons
½ cup (125ml) light cream
200g fresh ricotta, crumbled
⅓ cup (40g) grated smoked cheddar
Mixed salad leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease an 8-cup (2L) capacity baking dish.
Step 2
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) of the cooking liquid.
Step 3
Meanwhile, heat the oil in a large frying pan on medium-high heat. Remove the casings from the sausages and tear the meat into chunks. Cook, stirring occasionally, for 4 mins or until browned. Add the onion and cook for 2 mins or until softened. Add the garlic and fennel seeds and cook for 1 min until fragrant. Add the zucchini, cream, pasta and reserved cooking liquid and cook for 2 mins or until heated through. Stir in half the ricotta.
Step 4
Transfer the pasta mixture to the prepared dish. Top with the cheddar and remaining ricotta. Bake for 20 mins or until the cheese is golden and browned. Serve with the mixed salad leaves.
