Italian sausage, olive and ricotta pasta bake

This hearty Italian baked pasta dish is perfect for a hungry family on a cool Winter's evening. Or, make for two and enjoy the leftovers the following day. The combination of tomato, sausage and pasta is beautiful enjoyed fresh out of the oven, especially when topped with melted, oozy ricotta cheese.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


Italian sausage, olive and ricotta pasta bake
  • 1 tablespoon olive oil
  • 500 gram pork and fennel sausages
  • 2 red capsicum, seeded, sliced
  • 1 red onion, thinly sliced
  • 1/2 cup pitted kalamata olives
  • 2 teaspoon fennel seeds
  • 2 400g cans diced tomatoes
  • 2 tablespoon red-wine vinegar
  • 2 teaspoon caster sugar
  • 500 gram penne pasta, cooked al dente
  • 1 cup roughly chopped parsley
  • 250 gram ricotta cheese
  • 3/4 cup gruyere cheese, grated
  • baby rocket leaves, to serve


Italian sausage, olive and ricotta pasta bake
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 3-litre baking dish.
  • 2
    Heat oil in a large saucepan on medium. Cook sausages 6-8 minutes, turning frequently, until browned all over. When cool enough to handle, cut into chunks. Transfer to a plate.
  • 3
    Using the same saucepan, saute capsicum, onion, olives and fennel seeds 3-4 minutes, until capsicum is just tender.
  • 4
    Return sausages to pan with tomatoes, vinegar and sugar. Bring to simmer. Cook, stirring, 1-2 minutes, to reduce slightly. Season to taste.


This is a great way to use up leftover pasta of choice. Use any Italian sausage you prefer.

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