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Italian sausage, broccoli & fennel pasta bake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious recipe collaboration by Taste and Heinz.
Ingredients:
  • 150g Gluten Free Fusilli
  • 175g broccoli, trimmed, cut into small florets
  • 1 small onion, finely chopped
  • 1 bulb baby fennel, trimmed, finely chopped
  • 150g gluten free pork & fennel sausages, casings removed, meat crumbled
  • 20.00 ml gluten free plain flour
  • 250ml milk
  • 25g (1/4 cup) finely grated Parmesan cheese
  • 40g roasted red capsicum, chopped
  • 40.00 ml chopped fresh flat-leaf parsley
  • 35g (1/4 cup) grated Mozzarella cheese
  • 35g (1/4 cup) grated cheddar cheese
Instructions:
  • Preheat the oven to 180C (or 160C fan-forced). Boil pasta in salted water per package instructions until al dente. Add broccoli for the last 2 minutes. Drain and return to pan.
  • Heat oil in a large nonstick frying pan over medium-high heat. Sauté onion and fennel for 5 minutes until soft. Add crumbled sausage meat and cook for an additional 3-4 minutes until browned. Set aside.
  • In a saucepan, melt butter until foamy. Add flour and cook for 1 minute until bubbly. Remove from heat. Slowly whisk in milk until smooth. Return to heat and stir until thickened. Mix in parmesan and season with sea salt and black pepper to taste.
  • Combine the sausage mixture, bechamel, capsicum, and parsley with the pasta. Transfer everything to a 1.25 litre (5 cup) ovenproof baking dish. Sprinkle the cheeses on top. Bake for 15 minutes until golden and bubbling. Let it cool for 5 minutes before serving with baby rocket leaves on the side, if preferred.

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