Baked ziti with Italian sausage

Baked ziti with Italian sausage

14 ratings

Merlind, journalist


„The Italian pork sausage "salsiccia" and fennel seeds add so much flavor to this casserole!“

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 mozarella cheese
30 g
Grated parmesan cheese i.e. Buitoni Refrigerated Freshly Shredded Parmesan Cheese
butter for greasing
Metric
Imperial
  • 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 mozarella cheese
  • 30 g Grated parmesan cheese i.e. Buitoni Refrigerated Freshly Shredded Parmesan Cheese
  • butter for greasing

Utensils

  • frying pan
  • large saucepan
  • baking dish (23 x 33 cm/13 x 9 in.)
  • oven
  • colander
  • cooking spoon
  • cutting board
  • knife
  • cooling rack (optional)

Enjoy with

Dolcetto
A pleasantly acidic wine that tastes of dark berries; balanced out by hints of subtle tannins. An excellent companion to pasta with Italian sausage.

Nutrition per serving

Cal
280
Protein
17g
Fat
10g
Carb
31g

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 penne
  • 230 mushrooms
  • 340 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 shredded mozarella cheese
  • 30 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.