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


☆☆☆☆☆ 0 votes

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


  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

Printable Recipe Card

About Italian Sausage and Zuchinni Casserole

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

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