Baked Pasta With Sausage And Zucchini Recipes

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BAKED PASTA WITH SAUSAGE AND ZUCCHINI



Baked Pasta with Sausage and Zucchini image

Make and share this Baked Pasta with Sausage and Zucchini recipe from Food.com.

Provided by Gingerbear

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup Italian style breadcrumbs
1 lb small zucchini, quartered lengthwise and cut into 1/2 inch pieces
1 teaspoon salt
1/2 medium sweet onion
1/2-1 stalk celery (1/2 large or 1 small celery stalk, from the heart)
1/2-1 carrot
3 ounces pancetta, cut into chunks or 3 ounces bacon, cut into pieces
4 -6 tablespoons olive oil
6 cloves garlic, thickly sliced (optional)
3/4 lb spicy Italian sausage, casing removed,broken up
3/4 cup red wine
1 3/4 cups tomato sauce
1 3/4 cups beef broth
1 lb rigatoni pasta
4 ounces smoked mozzarella cheese, grated
1/4 cup freshly grated romano cheese (optional)
1 pinch red pepper flakes
1 pinch pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Bring a large pot of salted water to a boil.
  • Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs.
  • Place the zucchini in a colander and sprinkle with the salt.
  • Cover with a plate (press down on the zucchini), weighted down with a heavy object.
  • The salt will draw the liquid from the zucchini; the plate will help squeeze it out.
  • Allow the zucchini to sit for about 20 minutes.
  • Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces.
  • In a large, deep sauté pan, heat 2 tablespoons of the oil over medium-high heat.
  • Add the vegetable-pancetta mixture and the garlic.
  • Sauté for 5 to 6 minutes.
  • Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through.
  • Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes.
  • Add the tomato sauce and broth.
  • Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes.
  • You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake.
  • Set the sauce aside, and cook the pasta in the boiling water according to the package directions.
  • Do not overcook; the pasta should hold its shape.
  • While the pasta is cooking, rinse the zucchini.
  • Wrap in a clean, dry kitchen towel and squeeze out all the moisture.
  • Heat 1 to 2 tablespoons of the remaining oil.
  • Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes.
  • Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan.
  • They should be softened but not mushy.
  • Remove and set aside.
  • Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water.
  • Remove 1 cup of the pasta sauce from its pan and warm the remainder.
  • Add the pasta and reserved pasta water to the sauce in the pan and toss well.
  • Add the zucchini and mozzarella and stir well.
  • Spoon the pasta mixture into the prepared casserole pan.
  • Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano.
  • Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through.
  • Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.

Nutrition Facts : Calories 725.5, Fat 33.1, SaturatedFat 10.4, Cholesterol 111.2, Sodium 1922, Carbohydrate 72, Fiber 5.2, Sugar 8.5, Protein 29.9

BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FONTINA RECIPE - (4.2/5)



Baked Penne with Sausage, Zucchini, and Fontina Recipe - (4.2/5) image

Provided by mytastytreasures

Number Of Ingredients 11

3 medium zucchini, halved lengthwise
1 tablespoon olive oil
1/2 pound HOT Italian sausage, casings
removed
1 onion, chopped
1 red bell pepper, chopped
Salt and Pepper
1 cup whipping cream
1 teaspoon dried oregano
1/2 pound fontina cheese,grated
1/2 lb penne pasta

Steps:

  • Preheat oven to 375. Grease a 2 1/2 to 3 quart deep casserole. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2 inch long pieces. Heat oil in large heavy skillet over medium heat. Add sausage and cook until no longer pink, breaking up with a fork. Transfer to bowl using slotted spoon. Add onion and red pepper to skillet and cook until beginning to soften, stirring occasionally, about 5 minutes. Add zucchini. Season with salt and pepper and saute until almost tender about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to a boil. Add half of fontina cheese and stie until just melted. Meanwhile, cook penne in a large pot of boiling salted water, stir occasionally, until just tender but still firm to the bite. Drain well; return to pot. Add your sauce mixture and stir to coat. Taste and adjust seasoning to your taste. Transfer to prepared caserole. Top with remaining cheese. (Can be prepared through here up to one day ahead. Cover and refrigerate. Bring to room temp before continuing.) Bake until heated thrugh, about 15 minutes. Serve hot. Can be doubled.

ITALIAN SAUSAGE AND ZUCCHINI



Italian Sausage and Zucchini image

This goes in the quick and easy category...and yummy too! Serve over cooked rice or pasta.

Provided by Michelle W

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 5

1 ½ pounds Italian sausage links
2 small zucchini, sliced
1 small yellow squash, sliced
½ cup chopped onion
1 (14.5 ounce) can stewed tomatoes, with liquid

Steps:

  • In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
  • Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 10.5 g, Cholesterol 44.6 mg, Fat 21.6 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 7.5 g, Sodium 1096.8 mg, Sugar 5 g

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