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Barilla Penne Pasta Bake with Sausage, Broccoli and Napoletana Sauce

Barilla Penne Pasta Bake with Sausage, Broccoli and Napoletana Sauce

40 minutes total / Calories 791

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, to Taste

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.

Classic Blue box

Classic Blue box

Penne Rigate

Penne Rigate are loved everywhere in Italy, where the name is changed according to different regions. For example, in Umbia they are called "spole" and in the south "maltagliati". A cultural phenomenon, well renowned for their versatility, they solve every situation, even the most unexpected one: from a last minute pasta dish with friends, to the most traditional family reunion with an enormous hot dish of Penne all' Arrabbiata or with ragu'.

  • Shape Penne
  • Cook time 11 mins
  • Pack size 500g
  • Range Classic Blue box
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