Spicy Pork Sausage & Penne Arrabbiata Bake

Name: Spicy Pork Sausage & Penne Arrabbiata Bake with Ricotta, Parmesan & Rocket
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Thyme; 2 Garlic; 1 packet Penne; 1 Snacking Tomatoes; 1 sachet Garlic & Herb Seasoning; 1 packet Passata; 1 sachet Chilli Flakes; 4 piece Pork, Garlic & Herb Sausages; 1 packet Parmesan Cheese; 1 packet Rocket Leaves; 1 Ricotta; 1 drizzle olive oil; 1.5 cup boiling water

with Ricotta, Parmesan & Rocket

Abigail D'SouzaUpdated on July 21, 2026

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Calories

:

899 kcal

Protein

:

42.1g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Sulphites
Milk
Soy
May contain traces of allergens
Gluten
Milk
Wheat

This pork sausage arrabbiata traybake is the ultimate weekday lifesaver, bringing big, bold Italian flavours with minimal washing up. Juicy pork sausage sizzles alongside a fiery, herb-infused tomato sauce, creating the perfect rich base for a fresh pop of peppery rocket. Finished with a generous dusting of savoury Parmesan, it's a effortless dinner that punches well above its weight.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Thyme

2

Garlic

1 packet

Penne

(Contains: Gluten, Wheat May be present: Soy)

1

Snacking Tomatoes

1 sachet

Garlic & Herb Seasoning

1 packet

Passata

1 sachet

Chilli Flakes

4 piece

Pork, Garlic & Herb Sausages

(Contains: Gluten, Sulphites, Wheat May be present: Gluten, Milk, Soy, Wheat)

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Rocket Leaves

1

Ricotta

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

1.5 cup

boiling water

Nutritional Values

Energy (kJ)3760 kJ

Calories899 kcal

Fat43.5 g

of which saturates18.2 g

Carbohydrate83.1 g

of which sugars10.8 g

Dietary Fibre8.5 g

Protein42.1 g

Sodium1430 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Pick thyme leaves. Finely chop garlic.
• In a baking dish, combine penne, snacking tomatoes, garlic, garlic & herb seasoning, passata, thyme and a pinch of chilli flakes (if using). Pour over the boiling water (see ingredients), season with salt and pepper and stir to
combine. Cover the baking dish tightly with foil.
• Bake until pasta is ‘al dente’, 40-45 minutes.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

2

• When the pasta has 20 minutes remaining, squeeze pork, garlic & herb sausage meat out of casing into small chunks. Transfer to a lined oven tray and drizzle with olive oil.
• Bake uncovered until golden and cooked through, 15-18 minutes.

3

• Remove baking dish from oven, then stir through cooked sausage meat and half the Parmesan cheese.
• Stir through a splash of water to loosen pasta if needed.
• Season to taste with salt and pepper.

4

• Divide spicy pork sausage and penne arrabbiata traybake between bowls.
• Dollop over ricotta, Top with rocket leaves and sprinkle over the remaining Parmesan cheese to serve. Enjoy!