Weeknight Zesty Italian Sausage Pasta Bake
- prep time30 min
- total time 55 min
- serves 8
Short on time and big on flavour, this weeknight bake is the perfect meal for the whole family.
Courtesy of Alison Kent.
1 Tbsp (15 mL) olive oil
1 lb(s) (500 g) Italian sausages, cut into 1-inch (2.5 cm) pieces
1 onion, diced
3 clove garlic, sliced
1 can (156 mL) tomato paste
½ tsp (2 mL) each dried oregano and crushed fennel seed
½ tsp (2 mL) salt
¼ tsp (1 mL) hot pepper flakes
1 can (796 mL) diced tomatoes
1 can (540 mL) chickpeas, drained and rinsed
½ cup (125 mL) dry red wine or sodium-reduced chicken broth
1 medium zucchini, chopped
4 cup (1 L) fusilli pasta (or 1.34 g box)
1 ½ cup (375 mL) Mozzarella cheese, shredded
1. In Dutch oven, heat oil over medium-high heat; fry sausage, stirring, until browned all over, about 4 minutes. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Stir in tomato paste, oregano, fennel seed, salt and hot pepper flakes; cook, stirring, for 1 minute.
2. Add tomatoes, chickpeas, wine and zucchini. Bring to boil; reduce heat, cover and simmer, stirring occasionally, for 20 minutes.
3. Meanwhile, in large pot of boiling salted water, cook pasta until almost tender, about 8 minutes. Drain; toss with sausage mixture and ½ cup (125 mL) of the cheese. Scrape into greased 13- x 9-inch (3 L) glass baking dish.
4. Sprinkle with remaining cheese. Bake in 400°F (200°C) oven until pasta mixture is golden, and cheese is bubbly and melted, about 20 minutes. Let stand 5 minutes before serving.