Sundried tomato pesto is the perfect match to the Tuscan sausage in this pasta bake.
|1||(500g) Maple Leaf® Sausage Meat|
|1||Head broccoli, cut into bite-size florets|
|1 lb||(500 g) Dry penne pasta|
|1||(210 mL) Jar sundried tomatoes|
|3||Cloves of garlic, minced|
|.25 cup||(60 mL) Chopped fresh basil|
|.5 cup||(125 mL) Olive oil|
|2 cups||(500 mL) Shredded Mozzarella cheese|
|Salt and pepper|
PREHEAT oven to 375°F (190°C).
COOK sausage in a skillet over medium heat for 10-12 minutes, or until sausage has reached an internal temperature of 165°F (74°C). Remove from heat and slice into rounds once cooled.
BRING a large pot of salted water to a boil, add broccoli and cook for 2-3 minutes. Remove broccoli with a slotted spoon, set aside.
ADD pasta to same pot of boiling water and cook for 9-12 minutes, or until al dente. Drain and set aside.
PULSE sundried tomatoes, garlic and basil in a food processor, slowly pour in oil while pulsing. Season with salt and pepper.
MIX together sausage, broccoli, pasta and pesto until all ingredients are well combined. Turn into a 9x13 inch (3.5 L) baking dish. Sprinkle with cheese, cover and bake in preheated oven for 30 minutes. Uncover and continue to bake for 10 minutes.
Show More Comments
No Comments yet