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.


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

About this Recipe

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