45g of Protein

Italian Sausage & Broccoli Pasta Bake

with Ricotta & Lemon-Parmesan Breadcrumbs

40 MIN

4 Servings

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From the Test Kitchen

For this cozy, crowd-pleasing pasta bake, you'll toss tender broccoli and cavatelli pasta with spicy sausage finished with a bit of lemon juice for brightness. It all comes together with two kinds of cheese—melty mozzarella and creamy ricotta—under a layer of crispy, seasoned breadcrumbs.
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Dietary Information

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45g Of Protein

Nutrition

PER SERVING
Calories

950 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Hot Italian Pork Sausage
1 lb Cavatelli Pasta
1 lb Broccoli
1 Lemon
4 oz Fresh Mozzarella Cheese
½ cup Part-Skim Ricotta Cheese
¼ cup Grated Parmesan Cheese
2 8-Oz Cans Tomato Sauces
¼ cup Panko Breadcrumbs

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Small dice the mozzarella. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Halve the lemon crosswise; remove the seeds. In a bowl, combine the lemon zest, breadcrumbs, parmesan, and a drizzle of olive oil.

2 Cook the pasta & broccoli

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 minutes. Add the broccoli florets. Cook, stirring occasionally, 2 to 4 minutes, or until the pasta is al dente (still slightly firm to the bite) and the broccoli is tender. Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Cook the sausage

Meanwhile, in a large pan, heat a drizzle of olive oil on medium- high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat. Carefully add the juice of both lemon halves; stir to combine.

4 Finish the pasta

To the pot of cooked pasta and broccoli, add the cooked sausage, tomato sauce, ricotta, and half the reserved pasta cooking water; season with salt and pepper if desired. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat.

5 Bake the pasta & serve your dish

Transfer the finished pasta to a large baking dish and arrange in an even layer. Evenly top with the diced mozzarella and lemon-parmesan breadcrumbs. Bake 9 to 11 minutes, or until the breadcrumbs are lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Enjoy!