Chilli Chicken

• Yield: 8 servings
• Total time: 55 minutes
• Cuisine: Chinese
• Course: Full Meal, Main Dish
• Est. cost: ~$18–$28 CAD (at time of writing)

Pasta Bake with Sausage | SIMM

Recipe Warnings

• The source uses duplicated cheese prep groups for layering, so this export preserves the two separate mozzarella additions and final Parmesan topping.

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Meat & Seafood

• 6 mild Italian sausages, casings removed

Dry Goods & Pasta

• 1 lb / 500 g penne pasta
• 4 cups / 946 ml tomato sauce

Produce

• 1 large yellow onion
• 2 garlic cloves
• 1/4 cup parsley
• 1/4 cup basil

Dairy

• 3 cups mozzarella, shredded, divided
• 1 cup / 84 g Parmesan cheese, divided

Oils, Vinegars & Spices

• 2 Tbsp olive oil
• 1 Tbsp Italian seasoning
• 1 tsp salt, or to taste
• 1/2 tsp ground black pepper, or to taste

Mise It

Large pot (pasta water)

• Measure 16 cups / 4 qt water into a large pot.
• Measure 2 Tbsp table salt into the same pot.

Package (pasta)

• Measure 1 lb / 500 g penne pasta.

Mini bowl (oil)

• Measure 2 Tbsp olive oil into a mini bowl.

Plate or bowl (sausage)

• Remove the casings from 6 mild Italian sausages.

Small bowl (aromatics)

• Buzz 1 large yellow onion into a small bowl.
• Buzz 2 garlic cloves into the same bowl.

Large measuring cup (sauce base)

• Measure 4 cups / 946 ml tomato sauce into a large measuring cup.

Medium bowl (sauce seasoning)

• Measure 1 Tbsp Italian seasoning into a medium bowl.
• Measure 1/2 cup / 42 g Parmesan cheese into the same bowl.
• Buzz 1/4 cup parsley into the same bowl.
• Buzz 1/4 cup basil into the same bowl.

Mini bowl (final seasoning)

• Measure 1 tsp salt into a mini bowl.
• Measure 1/2 tsp ground black pepper into the same bowl.

Small bowl (middle cheese layer)

• Measure 1 1/2 cups mozzarella into a small bowl.

Small bowl (top cheese layer)

• Measure 1 1/2 cups mozzarella into a small bowl.
• Measure 1/2 cup / 42 g Parmesan cheese into the same bowl.

Make It

1. PREHEAT the oven to 375°F.
2. BRING the prepared water and table salt to a boil in the large pot over medium-high heat.
3. ADD the penne pasta and cook until al dente, about 8 to 10 minutes.
4. DRAIN the pasta in a colander and set it aside.
5. HEAT the Dutch oven over medium-high heat.
6. ADD the prepared olive oil and heat until it sizzles, about 2 minutes.
7. ADD the prepared Italian sausage and cook, stirring and breaking it into small pieces with a metal whisk, until browned, about 5 to 7 minutes.
8. ADD the prepared yellow onion and garlic and stir until softened and combined, about 2 to 3 minutes.
9. POUR in the prepared tomato sauce and reduce the heat to medium.
10. STIR in the prepared Italian seasoning, 1/2 cup Parmesan, parsley, and basil.
11. SEASON with the prepared salt and black pepper, adjusting to taste.
12. REDUCE the heat to low and simmer the meat sauce, stirring occasionally, for 5 to 7 minutes.
13. TRANSFER the cooked penne to the Dutch oven and toss until evenly coated.
14. SPREAD half of the pasta mixture into a 9 x 13 casserole dish.
15. TOP evenly with the prepared 1 1/2 cups mozzarella.
16. ADD the remaining pasta mixture, then sprinkle evenly with the prepared 1 1/2 cups mozzarella and 1/2 cup Parmesan.
17. BAKE until the cheese is melted and golden brown, about 25 minutes.
18. COOL the casserole for 15 minutes, then SERVE!

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