Speedy Sausage 'Ziti'
with Fresh Penne and Balsamic Spinach Salad
We've swapped regular pasta for fresh to cut down your cooking time and deliver slow-cooked flavour in a flash. Rich Italian sausage and a hearty tomato sauce bubble and broil together under a blanket of creamy ricotta and melty mozzarella.
The quantities provided above are averages only.
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
227 g
Fresh Penne
(Contains Wheat)
113 g
Mirepoix
56 g
Baby Spinach
113 g
Baby Tomatoes
1 tsp
Garlic Salt
370 mL
Crushed Tomatoes with Garlic and Onion
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Italian Seasoning
100 g
Ricotta Cheese
(Contains Milk)
7 g
Basil
Not included in your delivery
1 tsp
Sugar*
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage and mirepoix. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
Add crushed tomatoes, Italian Seasoning, half the garlic salt, half the vinegar, 1/2 tsp sugar and 1/2 cup water (dbl both for 4 ppl) to the pot with sausage. (TIP: Swirl the water in the empty tomato container to get every last drop!) Scrape up any browned bits from bottom of the pot with a wooden spoon. Stir to combine, then bring to a boil.
Once boiling, add penne to the pot with sauce. Stir to combine, then reduce heat to medium. Simmer uncovered, stirring often to prevent sticking, until penne is almost tender, 3-4 min. (NOTE: Penne will continue to cook in step 4.)Meanwhile, season ricotta with salt and pepper, then stir to combine. Set aside.
Arrange penne mixture in an even layer in an 8x8-inch baking dish (9x13-inch for 4 ppl). Dollop ricotta over top, then sprinkle with mozzarella. Broil in the middle of the oven until sauce is bubbly and cheese is golden-brown, 3-4 min. (TIP: Keep an eye on ziti so it doesn't burn!)
Meanwhile, halve tomatoes. Add remaining vinegar, remaining garlic salt, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with pepper, then whisk to combine. Add tomatoes and spinach, then toss to combine.
Divide 'ziti' between plates. Tear basil over top. Serve salad alongside.
