Sausage, Broccoli and Sundried Tomato Pasta Bake

Sausage, Broccoli and Sundried Tomato Pasta Bake
  • Prep Time: 35
  • Total Time: 60
  • Servings: 6.0

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About this Recipe

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.


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