Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, weekday sausage and fettuccine bake. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Great recipe for Weekday Sausage and Fettuccine Bake. Once cooked, drain and set aside in colander. Meanwhile, mix the egg together with the ricotta cheese and set aside.
Weekday Sausage and Fettuccine Bake is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Weekday Sausage and Fettuccine Bake is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook weekday sausage and fettuccine bake using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Weekday Sausage and Fettuccine Bake:
- Get 3 cups fettuccine noodles
- Make ready 2 jars your fave pasta sauce
- Get 1.5 cups ricotta cheese
- Get 1 egg
- Prepare 1 cup sliced fresh mushrooms
- Prepare 1 zucchini, diced
- Get 1 large onion, diced
- Take 4 garlic cloves, minced
- Make ready 4 sausages, casing removed (I used mild)
- Get 2 cups shredded mozzarella
- Prepare to taste Salt and pepper
- Take 2 tsp basil
- Get 1 tbs dried parsley
- Take 1 tbs tomato paste
- Make ready 1/2 cup panko breadcrumbs
Use any kind of pasta, any kind of sausage (even meat free), and any veg you have that needs using up. Mixed the pasta, and sausage mixture together, and then put it into a casserole dish. Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead. Pour off any fat from pan.
Steps to make Weekday Sausage and Fettuccine Bake:
- In a large pot, bring water to boil and cook pasta el dente. Once cooked, drain and set aside in colander
- Meanwhile, mix the egg together with the ricotta cheese and set aside.
- In the same pot, brown the sausage meat. Then add your onion, mushroom and zucchini. Cook 8 min
- Add tomato paste and your salt, pepper and herbs. Stir to combine. Add your jarred pasta sauce. Let everything cool for a few mins.
- Add the cooked pasta back to the pot with the sauce and stir well until all the pasta is coated in the sauce.
- 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
- Sprinkle the panko breadcrumbs on top. Set in 400°F oven for 35 min until bubbly, melty and slightly browned.
Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. I've swapped in other meats—such as chicken sausage, veal or ground pork—and added in summer squash, zucchini, green beans and mushrooms, depending on what's in season. Also, fresh herbs really perk up the flavors. —Kim Forni, Laconia, New Hampshire.
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