A flavorful, easy, healthy, homey recipe. What's not to love? Roughly adapted from Teresa Jacobson's http://www.justapinch.com/recipes/main-course/pasta/easy-lean-beef-casserole.html
prep time10 Min
cook time20 Min
Ingredients For italian sausage and zuchinni casserole
or 2 links turkey italian sausage, crumbled
1 1/2 lg
zuchinni, sliced (and halved if necessary)
light olive oil
diced tomatoes, not drained (fire roasted or italian seasoned, for extra zazz)
ground black pepper, to taste
crushed red pepper, to taste
sea salt, plus more for boiling water
whole grain rotini or penne pasta, cooked
cream cheese, cubed
ketchup, just a squirt (a few tablespoons?)
shredded cheese such as mozzarella, italian blend, white cheddar, jack, asiago, parmesan, romano.
How To Make italian sausage and zuchinni casserole
Preheat oven to 400 degrees. Oil a 9 x 13 baking dish.
Cook pasta according to package directions. Do not over cook. Slightly under-cooked is ok. Drain and set aside.
Meanwhile, 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.
Pour 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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