italian sausage and zuchinni casserole

RedonkulousHomunculus avatar
By Margaret G
from Cleveland, OH

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

serves 6
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For italian sausage and zuchinni casserole

  • 1/2 lb
    or 2 links turkey italian sausage, crumbled
  • 1 1/2 lg
    zuchinni, sliced (and halved if necessary)
  • 1 sm
    onion, chopped
  • 2 clove
    garlic, minced
  • 2 Tbsp
    light olive oil
  • 1 can
    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
    ketchup, just a squirt (a few tablespoons?)
  • 1 c
    shredded cheese such as mozzarella, italian blend, white cheddar, jack, asiago, parmesan, romano.
ADVERTISEMENT

How To Make italian sausage and zuchinni casserole

  • 1
    Preheat oven to 400 degrees. Oil a 9 x 13 baking dish.
  • 2
    Cook pasta according to package directions. Do not over cook. Slightly under-cooked is ok. Drain and set aside.
  • 3
    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.
  • 4
    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
ADVERTISEMENT