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Before you jump to Weekday Sausage and Fettuccine Bake recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

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We hope you got insight from reading it, now let’s go back to weekday sausage and fettuccine bake recipe. You can cook weekday sausage and fettuccine bake using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Weekday Sausage and Fettuccine Bake:

1. Get 3 cups fettuccine noodles
2. You need 2 jars your fave pasta sauce
3. Get 1.5 cups ricotta cheese
4. Take 1 egg
5. You need 1 cup sliced fresh mushrooms
6. Provide 1 zucchini, diced
7. Use 1 large onion, diced
8. Take 4 garlic cloves, minced
9. Prepare 4 sausages, casing removed (I used mild)
10. You need 2 cups shredded mozzarella
11. Take to taste Salt and pepper
12. You need 2 tsp basil
13. Provide 1 tbs dried parsley
14. Prepare 1 tbs tomato paste
15. Use 1/2 cup panko breadcrumbs

Instructions to make Weekday Sausage and Fettuccine Bake:

1. In a large pot, bring water to boil and cook pasta el dente. Once cooked, drain and set aside in colander
2. Meanwhile, mix the egg together with the ricotta cheese and set aside.
3. In the same pot, brown the sausage meat. Then add your onion, mushroom and zucchini. Cook 8 min
4. Add tomato paste and your salt, pepper and herbs. Stir to combine. Add your jarred pasta sauce. Let everything cool for a few mins.
5. Add the cooked pasta back to the pot with the sauce and stir well until all the pasta is coated in the sauce.
6. In a baking dish, pour half the pasta in the dish, top with half the ricotta mixture and then half the shredded cheese. Continue layering until all ingredients are used up
7. Sprinkle the panko breadcrumbs on top. Set in 400°F oven for 35 min until bubbly, melty and slightly browned.

Stir the sauce and parsley in the saucepan and cook until hot. Fettuccine With Creamy Tomato Italian Sausage Sauce. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente. Pour off the fat from the skillet (preserving the garlic) and add the cream.

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