Ingredients:

  • 1 cup (140g) sun-dried tomatoes (oil-packed, drained)
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) olive oil, plus more as needed
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon chopped fresh basil
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) Italian sausage, removed from casings
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) penne pasta
  • 2 cups (480ml) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (225g) shredded mozzarella cheese

Instructions:

  1. Combine all pesto ingredients in a food processor and pulse until smooth. Season with salt and pepper. Set aside.
  2. Brown the Italian sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
  3. Add onion and garlic to the skillet and cook until softened. Add bell peppers and zucchini and cook until tender-crisp.
  4. Stir in crushed tomatoes, tomato sauce, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer and let simmer for 15 minutes.
  5. Cook the penne pasta according to package directions until al dente. Drain well.
  6. In a large bowl, combine the cooked pasta, sausage and vegetable sauce, and pesto (if using).
  7. Spread half of the pasta mixture in the baking dish. Dot with half of the ricotta cheese and sprinkle with half of the Parmesan and mozzarella cheese. Top with the remaining pasta mixture, ricotta, Parmesan, and mozzarella.
  8. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown. Let rest for 10 minutes before serving.