Italian Sausage and Zuchinni Casserole

Margaret G


A flavorful, easy, healthy, homey recipe. What's not to love? Roughly adapted from Teresa Jacobson's Easy Lean Beef Casserole

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10 Min
20 Min


1/2 lb
or 2 links turkey italian sausage, crumbled
1 1/2 large
zuchinni, sliced (and halved if necessary)
1 small
onion, chopped
2 clove
garlic, minced
2 Tbsp
light olive oil
1 can(s)
diced tomatoes, not drained (fire roasted or italian seasoned, for extra zazz)
1/4 tsp
italian seasoning
1/4 tsp
rosemary, dried
1/2 tsp
basil, dried
ground black pepper, to taste
crushed red pepper, to taste
1/2 tsp
sea salt, plus more for boiling water
8 oz
whole grain rotini or penne pasta, cooked
3 Tbsp
cream cheese, cubed
1 dash(es)
ketchup, just a squirt (a few tablespoons?)
1 c
shredded cheese such as mozzarella, italian blend, white cheddar, jack, asiago, parmesan, romano.

How to Make Italian Sausage and Zuchinni Casserole


  • 1Preheat oven to 400 degrees. Oil a 9 x 13 baking dish.
  • 2Cook pasta according to package directions. Do not over cook. Slightly under-cooked is ok. Drain and set aside.
  • 3Meanwhile, saute onion in olive oil on medium heat until beginning to become translucent. Add garlic and red pepper and saute a minute more. Add sausage and saute until mostly cooked. Add zuchinni and seasonings and cook, stirring, 3 minutes. Add cream cheese, tomatoes, pasta, and ketchup and cook, stirring continually until cream cheese is melted.
  • 4Pour mixture into baking dish. Top with shredded cheese and bake until cheese is melted and to desired consistency. (just-melted, bubbly, golden brown, toasty, etc) about 10-25 min

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About Italian Sausage and Zuchinni Casserole

Course/Dish: Pasta, Casseroles
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy