Directions for: Weeknight Zesty Italian Sausage Pasta Bake
Ingredients
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
tsp (2 mL) each dried oregano and crushed fennel seed
tsp (2 mL) salt
tsp (1 mL) hot pepper flakes
1 can (796 mL) diced tomatoes
1 can (540 mL) chickpeas, drained and rinsed
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 cup (375 mL) Mozzarella cheese, shredded
Directions
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 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 400F (200C) 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