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Sausage, zucchini and ricotta pasta bake

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Take your typical pasta bake recipe to the next level with this delicious Sausage, zucchini and ricotta pasta bake.

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes
Sausage, zucchini and ricotta pasta bake


  • 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.


  1. Step 1

    Preheat oven to 200°C. Grease an 8-cup (2L) capacity baking dish.
  2. 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.
  3. 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.
  4. 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.