Name: Sausage pasta bake
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 6 thick beef sausages (480g); 375 gram (12 ounces) penne; 1 tablespoon olive oil; 1 medium brown onion (150g), chopped coarsely; 1 small red capsicum (bell peppers) (150g), chopped coarsely; 1 small yellow capsicum (bell peppers) (150g), chopped coarsely; 1 large zucchini (150g), sliced thinly; 200 gram (6½ ounces) button mushrooms, quartered; 1/4 cup loosely packed coarsely chopped fresh basil; 700 gram (1½ ounces) bottled low-salt tomato pasta sauce; 1 cup (100g) coarsely grated mozzarella; 1/2 cup (40g) coarsely grated parmesan

Ingredients

6 thick beef sausages (480g)

375 gram (12 ounces) penne

1 tablespoon olive oil

1 medium brown onion (150g), chopped coarsely

1 small red capsicum (bell peppers) (150g), chopped coarsely

1 small yellow capsicum (bell peppers) (150g), chopped coarsely

1 large zucchini (150g), sliced thinly

200 gram (6½ ounces) button mushrooms, quartered

1/4 cup loosely packed coarsely chopped fresh basil

700 gram (1½ ounces) bottled low-salt tomato pasta sauce

1 cup (100g) coarsely grated mozzarella

1/2 cup (40g) coarsely grated parmesan

Method

1.Preheat oven to 200°C/400°F.

2.Cook sausages in a heated oiled large frying pan over medium-high heat until cooked through; cut into 1cm (½-inch) slices.

3.Meanwhile, cook pasta in a large saucepan of boiling water until just tender; drain.

4.Heat oil in same cleaned frying pan over high heat; cook onion, capsicum and zucchini, stirring, for 4 minutes or until vegetables are tender. Add mushrooms, basil and pasta sauce; bring to the boil. Reduce heat; simmer for 5 minutes.

5.Combine pasta in a large bowl with sliced sausage, vegetable mixture and half the mozzarella.

6.Place mixture in a 2.5-litre (10-cup) shallow baking dish; sprinkle with combined remaining cheeses. Bake, uncovered, for 25 minutes or until browned lightly.

Chop your toddler’s portion of the bake into small bite-sized pieces.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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