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Greek Pastitsio Sausage and Pasta Bake
with Zucchini and Creamy Sauce
This Greek take on lasagna is loaded with pasta, veggies, herby sausage and tomato sauce. All those layers are smothered and baked with a creamy, cheesy DIY sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
170 g
Rigatoni
(Contains Wheat)
200 g
Zucchini
7 g
Parsley
113 g
Yellow Onion
370 mL
Crushed Tomatoes
1 tbsp
Italian Seasoning
1 tbsp
All-Purpose Flour
(Contains Wheat)
6 tbsp
Sour Cream
(Contains Milk)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
½ cup
Milk*
(Contains Milk)
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat broiler to high and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add rigatoni to boiling water. Cook, stirring occasionally, until tender, 9-10 min. When rigatoni is done, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and set aside.
While rigatoni cooks, cut zucchini into ½-inch pieces. Roughly chop parsley. Peel, halve, then cut the onion into 1/4-inch pieces.
Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini, half the onion and half the Italian seasoning. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Season with salt and pepper. Remove pan from heat then transfer veggies to a plate.
Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up the sausage into smaller pieces, until no pink remains, 4-5 min.** Add remaining Italian seasoning. Cook, stirring often, until fragrant, 1 min. Add crushed tomatoes and 1 tsp sugar (dbl for 4 ppl). Reduce heat to medium and cook, stirring occasionally, until sauce is slightly thickened, 5-7 min.
While tomato sauce cooks, heat the same pot (from step 1) over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining onions. Cook, stirring often, until slightly softened, 2-3 min. Sprinkle over flour. Cook, stirring often, until coated, 1 min. Add 1/2 cup milk (dbl for 4 ppl) and cook, stirring often, until thickened, 1 min. Remove pot from heat, then stir in sour cream. Season with salt and pepper.
Add rigatoni, reserved pasta water, veggies and half the parsley to pan with tomato sauce. Toss to combine. (NOTE: For 4 ppl, transfer mixture to a lightly-oiled 9x13-inch baking dish. If you don't have an oven-proof pan for 2 ppl, transfer to an 8x8-inch baking dish.) Spread cream sauce on top of pasta, then sprinkle over Parmesan. Broil in the middle of the oven, until golden brown, 3-4 min. Divide Pastitsio between plates. Sprinkle remaining parsley over top.
