Baked ziti with Italian sausage

Step 1/7

• 57½ g penne
• 57½ g mushrooms
• 85 g Italian sausage
• butter for greasing

• large saucepan
• baking dish
• oven
• colander
• cutting board
• knife

Preheat oven to 200°C/400°F. Cook pasta according to package instructions, then drain and set aside. Meanwhile, slice mushrooms and remove casings from sausages. Grease baking dish.

Step 2/7

• frying pan
• cooking spoon

Cook sausage in large frying pan over medium-high heat, stirring frequently, until no longer pink.

Step 3/7

• ⅛ tsp fennel seeds

Add mushrooms and fennel seeds. Cook, stirring frequently, until mushrooms are tender.

Step 4/7

• 30 ml dry white or red wine
• 212½ ml tomato sauce (i.e. Buitoni Refrigerated Marinara Sauce)

Add wine, stirring to loosen browned bits from bottom of pan. Add tomato sauce and cook, stirring occasionally, until heated through. Remove from heat.

Step 5/7

Add cooked pasta to sauce mixture; toss well to coat. Spoon into prepared baking dish.

Step 6/7

• 15 g shredded mozzarella cheese
• 7½ g Parmesan cheese (shredded, i.e. Buitoni Refrigerated Freshly Shredded Parmesan Cheese)

• baking dish (13x9-inch)

Sprinkle evenly with mozzarella cheese and Parmesan cheese.

Step 7/7

• oven
• cooling rack (optional)

Bake at 200°C/400°F for approx. 15 – 20 min., or until cheese is bubbly and golden brown. Cool for approx. 5 min. before serving.

Enjoy your meal!