Baked Italian Sausage Farfalle

with garlic bread

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

“Life is a combination of magic and pasta,” said legendary Italian filmmaker Federico Fellini. We couldn't agree more. Nothing up our sleeves here. Farfalle pasta gets tossed in a robust tomato sauce with pieces of fennel-flecked Italian sausage and fresh zucchini before it's topped with mozzarella cheese and baked to golden-brown perfection. The delicious, filling flavors are no illusion, but this meal will still disappear before your very eyes.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    ½ oz. Grated Parmesan
  • 1 Zucchini
  • 2 Italian Sausage Links
  • Info
    5 oz. Farfalle Pasta
  • 6 fl. oz. Marinara Sauce
  • Info
    2 oz. Shredded Mozzarella
  • Info
    1 Ciabatta
  • Nutrition (per serving)

  • Calories
    914
  • Carbohydrates
    89g
  • Fat
    43g
  • Protein
    41g
  • Sodium
    1734mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Mixing Bowl
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Trim zucchini ends, halve lengthwise, and cut into ¼" half-moons. Halve ciabatta horizontally. In a mixing bowl, stir together half the garlic (reserve remaining for zucchini), 1 Tbsp. olive oil, and a pinch of Parmesan (reserve remaining for pasta). Set aside. On a separate cutting board, remove sausage from casing.

  • Step 2 - Cook the Farfalle
    2

    Cook the Farfalle

    Add pasta to boiling water and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Return to pot and toss with 1 tsp. olive oil. Set aside. While pasta cooks, start sauce.

  • Step 3 - Start the Sauce
    3

    Start the Sauce

    Place a large non-stick pan over medium-high heat. Add ½ tsp. olive oil and Italian sausage to hot pan. Stir occasionally, breaking up with a spoon, until no pink remains, 4-6 minutes. Transfer sausage to a plate. Return pan to medium heat and add ½ tsp. olive oil. Add zucchini and remaining garlic to hot pan. Stir often until zucchini is lightly browned and begins to soften, 4-5 minutes.

  • Step 4 - Finish the Sauce
    4

    Finish the Sauce

    Add marinara sauce, reserved pasta cooking water, cooked pasta, cooked sausage, and remaining Parmesan to pan. Stir until completely combined. Remove from burner.

  • Step 5 - Bake the Casserole and Garlic Bread
    5

    Bake the Casserole and Garlic Bread

    Transfer sauce to prepared casserole dish. For best results, use an 8" casserole dish. Top with mozzarella and place on one half of prepared baking sheet. On other half of baking sheet, place ciabatta halves, cut side up, and brush with garlic-Parmesan oil. Bake in hot oven until mozzarella is melted and bread is golden brown, 7-9 minutes. Rest baked casserole 5 minutes. Serve family-style. Bon appétit! Plate dish as pictured on front of card. Bon appétit!