BARILLA PENNE PASTA BAKE WITH SAUSAGE, BROCCOLI AND NAPOLETANA SAUCE
BARILLA PENNE PASTA BAKE WITH SAUSAGE, BROCCOLI AND NAPOLETANA SAUCE
40 minutes total
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for our Penne Pasta bake with sausage, broccoli and Napoletana Sauce for a delicious meal!
Ingredients
Serves 6
| 500g | Penne Rigate |
| 1 jar | Barilla Napoletana sauce |
| 550g | lamb sausages, skin removed |
| 200g | fresh ricotta |
| 1 | sprig rosemary |
| 2 heads | broccoli, cut into florets |
| 80g | Parmigiano Reggiano, freshly grated |
| 80ml | Extra Virgin Olive oil |
| Rock salt, for pasta water | |
| To taste | Salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring plenty of salted water to the boil. Once the water is boiling, add the Penne Rigate to the pot and cook according to instructions on the pack. After 5 minutes, add the broccoli florets to the water. Drain the pasta 3 minutes before instructions on the pack.
Step 2
Break the sausage meat up and sauté in a fry pan with a little oil, the rosemary, and garlic. Cook for 5 minutes.
Step 3
Combine the cooked pasta and broccoli with the Napoletana sauce, tossed with ricotta and half of the Parmigiano Reggiano.
Step 4
Place in a large ovenproof dish, sprinkle with Parmigiano Reggiano cheese and bake in a pre-heated oven at 180°C for 15 minutes. Serve immediately.
