How to Make Tasty Weekday Sausage and Fettuccine Bake

Weekday Sausage and Fettuccine Bake. Great recipe for Weekday Sausage and Fettuccine Bake. Bring a large pot of lightly salted water to a boil. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary.

A recipe collection can never have enough of them so add this one. This creamy pasta, sausage & tomato skillet meal is very family-friendly with basic ingredients. With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. You can have Weekday Sausage and Fettuccine Bake using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Weekday Sausage and Fettuccine Bake

1. Prepare 3 cups of fettuccine noodles.
2. You need 2 jars of your fave pasta sauce.
3. It's 1.5 cups of ricotta cheese.
4. Prepare 1 of egg.
5. It's 1 cup of sliced fresh mushrooms.
6. You need 1 of zucchini, diced.
7. You need 1 of large onion, diced.
8. It's 4 of garlic cloves, minced.
9. It's 4 of sausages, casing removed (I used mild).
10. You need 2 cups of shredded mozzarella.
11. Prepare to taste of Salt and pepper.
12. It's 2 tsp of basil.
13. It's 1 tbs of dried parsley.
14. You need 1 tbs of tomato paste.
15. Prepare 1/2 cup of panko breadcrumbs.

This sausage pasta bake is a delicious comforting dish that is perfect for batch cooking and freezing. Easy to adapt and add lots of vegetables to, it's a simple weeknight dinner that the whole family will love. Use any kind of pasta, any kind of sausage (even meat free), and any veg you have that needs using up. Combine cooked pasta, sausage mixture, and basil.

Weekday Sausage and Fettuccine Bake instructions

1. In a large pot, bring water to boil and cook pasta el dente. Once cooked, drain and set aside in colander.
2. Meanwhile, mix the egg together with the ricotta cheese and set aside..
3. In the same pot, brown the sausage meat. Then add your onion, mushroom and zucchini. Cook 8 min.
4. Add tomato paste and your salt, pepper and herbs. Stir to combine. Add your jarred pasta sauce. Let everything cool for a few mins..
5. Add the cooked pasta back to the pot with the sauce and stir well until all the pasta is coated in the sauce..
6. In a baking dish, pour half the pasta in the dish, top with half the ricotta mixture and then half the shredded cheese. Continue layering until all ingredients are used up.
7. Sprinkle the panko breadcrumbs on top. Set in 400°F oven for 35 min until bubbly, melty and slightly browned..

Top with half of mozzarella and half of Parmesan. Heat a large frying pan over a medium heat. Cover the dish tightly with foil. Remove the foil, stir in the peas, then scatter the cheese on top. Divide between warmed plates or bowls to serve.