Short on time and big on flavour, this weeknight bake is the perfect meal for the whole family.
Courtesy of Alison Kent.
ingredients
directions
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.
Add tomatoes, chickpeas, wine and zucchini. Bring to boil; reduce heat, cover and simmer, stirring occasionally, for 20 minutes.
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.
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.