Weekday Sausage and Fettuccine Bake

In a large pot, bring water to boil and cook pasta el dente. Once cooked, drain and set aside in colander

Meanwhile, mix the egg together with the ricotta cheese and set aside.

In the same pot, brown the sausage meat. Then add your onion, mushroom and zucchini. Cook 8 min

Add tomato paste and your salt, pepper and herbs. Stir to combine. Add your jarred pasta sauce. Let everything cool for a few mins.

Add the cooked pasta back to the pot with the sauce and stir well until all the pasta is coated in the sauce.

In a baking dish, pour half the pasta in the dish, top with half the ricotta mixture and then half the shredded cheese. Continue layering until all ingredients are used up

Sprinkle the panko breadcrumbs on top. Set in 400F oven for 35 min until bubbly, melty and slightly browned.