Baked ziti with Italian sausage

Based on 32 ratings
Sponsored
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Nestlé

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
230 g penne
230 g mushrooms
340 g Italian sausage
¼ tsp fennel seeds
120 ml dry white or red wine
850 ml tomato sauce (i.e. Buitoni Refrigerated Marinara Sauce)
60 g shredded mozzarella cheese
30 g Grated parmesan cheese i.e. Buitoni Refrigerated Freshly Shredded Parmesan Cheese
butter for greasing
Metric
Imperial

Utensils

  • large saucepan
  • baking dish
  • oven
  • colander
  • cutting board
  • knife
  • frying pan
  • cooking spoon
  • baking dish (13x9-inch)
  • cooling rack (optional)

Nutrition per serving

Cal
280
Protein
17 g
Fat
10 g
Carb
31 g
  • Step 1/7

    Preheat oven to 200°C/400°F. Cook pasta according to package instructions, then drain and set aside. Meanwhile, slice mushrooms and remove casings from sausages. Grease baking dish.
    • 230 g penne
    • 230 g mushrooms
    • 340 g Italian sausage
    • butter for greasing
    • large saucepan
    • baking dish
    • oven
    • colander
    • cutting board
    • knife

    Preheat oven to 200°C/400°F. Cook pasta according to package instructions, then drain and set aside. Meanwhile, slice mushrooms and remove casings from sausages. Grease baking dish.

  • Step 2/7

    Cook sausage in large frying pan over medium-high heat, stirring frequently, until no longer pink.
    • frying pan
    • cooking spoon

    Cook sausage in large frying pan over medium-high heat, stirring frequently, until no longer pink.

  • Step 3/7

    Add mushrooms and fennel seeds. Cook, stirring frequently, until mushrooms are tender.
    • ¼ tsp fennel seeds

    Add mushrooms and fennel seeds. Cook, stirring frequently, until mushrooms are tender.

  • Step 4/7

    Add wine, stirring to loosen browned bits from bottom of pan. Add tomato sauce and cook, stirring occasionally, until heated through. Remove from heat.
    • 120 ml dry white or red wine
    • 850 ml tomato sauce (i.e. Buitoni Refrigerated Marinara Sauce)

    Add wine, stirring to loosen browned bits from bottom of pan. Add tomato sauce and cook, stirring occasionally, until heated through. Remove from heat.

  • Step 5/7

    Add cooked pasta to sauce mixture; toss well to coat. Spoon into prepared baking dish.

    Add cooked pasta to sauce mixture; toss well to coat. Spoon into prepared baking dish.

  • Step 6/7

    Sprinkle evenly with mozzarella cheese and Parmesan cheese.
    • 60 g shredded mozzarella cheese
    • 30 g Parmesan cheese (shredded, i.e. Buitoni Refrigerated Freshly Shredded Parmesan Cheese)
    • baking dish (13x9-inch)

    Sprinkle evenly with mozzarella cheese and Parmesan cheese.

  • Step 7/7

    Bake at 200°C/400°F for approx. 15 – 20 min., or until cheese is bubbly and golden brown. Cool for approx. 5 min. before serving.
    • oven
    • cooling rack (optional)

    Bake at 200°C/400°F for approx. 15 – 20 min., or until cheese is bubbly and golden brown. Cool for approx. 5 min. before serving.