Sausage pasta bake
The Australian Women's Weekly The Happy Baby
Photographer: Andrew Young/Stylist: Kate Brown
Sausage pasta bake
INGREDIENTS
6 thick beef sausages (480g)
375g penne
1 tablespoon olive oil
1 medium brown onion (150g), chopped coarsely
1 small red capsicum (150g), chopped coarsely
1 small yellow capsicum (150g), chopped coarsely
1 large zucchini (150g), sliced thinly
200g mushrooms, quartered
¼ cup coarsely chopped fresh basil
700g bottled tomato pasta sauce
1 cup (100g) coarsely grated mozzarella cheese
½ cup (40g) coarsely grated parmesan cheese
METHOD
Preheat oven to 200°C/180°C fan-forced.
Cook sausages in large heated frying pan until cooked through; cut into 1cm slices.
Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
Heat oil in same cleaned frying pan; cook onion, capsicums and zucchini, stirring, until vegetables are tender. Add mushrooms, basil and pasta sauce; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes.
Combine pasta in large bowl with sliced sausage, vegetable mixture and half of the mozzarella.
Place in 2.5-litre (10 cup) shallow baking dish; sprinkle with combined remaining cheeses. Bake, uncovered, about 25 minutes or until browned lightly.
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