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.

19 Ratings
Directions for: Weeknight Zesty Italian Sausage Pasta Bake


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.

See more: Pasta, Bake, Main, Dinner, Herbs, Beans, Comfort Food



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