INGREDIENTS

• 1 lb. (454 grams) penne pasta

• 2 tablespoons olive oil

• 1 lb. Italian sausage

• 1 cup onion, finely chopped

• 1 tablespoon garlic, minced

• 4 cups tomato sauce

• 1 cup Parmesan cheese, freshly grated, divided

• 1/4 cup fresh parsley, finely chopped

• 1/4 cup fresh basil, chopped

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon ground black pepper (or to taste)

• 3 cups fresh mozzarella cheese, shredded

INSTRUCTIONS

1. Preheat oven to 190C/375F.

2. Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), about 8-10 minutes, or according to package directions. Drain well and set aside.

3. Meanwhile, heat olive oil in a large pot for 2 minutes over medium-high heat until the hot oil sizzles. Add sausage and stir to cook until browned, about 5-7 minutes. Use a spatula to break the sausages into small pieces.

4. Add onions and garlic and sauté until soft and tender, about 2-3 minutes. Stir to combine.

5. Pour in tomato sauce, turn the heat down to medium, and bring the meat sauce to a simmer, stirring occasionally. Stir in 1/2 cup Parmesan cheese, parsley and basil. Season with salt and pepper.

6. Turn the heat down to low and simmer for 5-7 minutes, stirring occasionally. Simmering helps develop richer flavour in the sauce.

7. Transfer the cooked and drained pasta into the sauce and toss well to mix evenly.

8. Spread half of the pasta into a 23x33 cm casserole pan and top with half of mozzarella cheese (1.5 cups). Add the remaining pasta and sprinkle the remaining mozzarella and Parmesan cheese evenly on top.

9. Bake the pasta for 25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then serve.

NOTES

How to customize. You can use any kind of ground meat instead of sausage, such as ground beef, pork, turkey, or chicken. You may have to increase the amount of Italian seasoning used to compensate for the flavours in Italian sausage.

How to store: Store this pasta bake with sausage covered with plastic cling wrap or in an airtight container in the refrigerator for up to 4 days. To reheat, simply heat in the microwave, skillet or oven.

How to freeze: Once cooled, transfer to an airtight container and freeze for up to 3 months. To reheat, allow it to thaw in the refrigerator first, then reheat in the microwave or over the stove.