Pizza Baked Ziti

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  Pasta, Penne, White, Dry(340g)
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  Italian Pork Sausage(454g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Pasta Sauce, Marinara, Canned(720g)
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  1 To 2 Cups Extra Pizza Toppings (Such As Olives, Pepperoni, Pepperoncini, Etc)
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  Mozzarella Cheese(720g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Bring a large stockpot of generously-salted water to a boil over high heat. Add the penne and cook for 1 minute shy of al dente (usually 8–9 minutes total), stirring occasionally. Drain completely and set aside.
2. 2Heat a large non-stick sauté pan over medium-high heat. Add the Italian pork sausage and cook for 6–8 minutes, crumbling with a wooden spoon as it cooks, until no longer pink and browned throughout. Transfer to a clean bowl and set aside.
3. 3Add the olive oil to the same sauté pan over medium heat and cook for 1–2 minutes until shimmering.
4. 4Return the drained penne to the large stockpot. Add the cooked sausage, the marinara sauce, and the part-skim mozzarella to the pasta. Toss until evenly combined.
5. 5Divide the pasta mixture evenly into 8 airtight containers while hot, filling each about three-quarters full. Sprinkle the grated Parmesan evenly over the top of each container.
6. 6Seal the containers and allow to cool to room temperature, then refrigerate for up to 4 days or freeze for up to 3 months.
7. 7To reheat: Transfer one container to a microwave-safe dish, cover loosely with a lid or plastic wrap, and microwave on 50% power for 3–4 minutes, stirring halfway through, until heated through to 165°F.