BARILLA PENNE PASTA BAKE

WITH SAUSAGE, BROCCOLI AND NAPOLETANA SAUCE

Classic Blue Box Penne Rigate Pasta

Made with

Barilla Penne Rigate

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Prep
Cook
Skill
Casual


791
Calories
39.2g
Total Fat
36.9g
Protein
60g
Total Carbohydrates

Ingredients 6 Number of Servings

Ingredients for 6 serves
  • 500g Penne Rigate
  • 1 jar Barilla Napoletana sauce
  • 550g lamb sausages, skin removed
  • 200g fresh ricotta
  • 1 sprig rosemary
  • 2 heads of broccoli, cut into florets
  • 80g Parmigiano Reggiano, freshly grated
  • 80ml Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Salt and pepper, to taste

Instructions

  • COOK THE PASTA

    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.
  • PREP THE SAUCE

    Break the sausage meat up and sauté in a fry pan with a little oil, the rosemary, and garlic. Cook for 5 minutes.

  • COMBINE THE PASTA AND SAUCE

    Combine the cooked pasta and broccoli with the Napoletana sauce, tossed with ricotta and half of the Parmigiano Reggiano.

  • BAKE

    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.
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