Baked Pasta With Sausage And Zucchini Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
• Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
• Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
• In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
• Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.

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.

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.

Steps:

• In a large nonstick skillet, cook and crumble sausage over medium heat until no longer pink. Add zucchini; saute 2 minutes longer. Drain. Stir in tomato sauce, picante sauce, onions, garlic, sugar and Italian seasoning. Reduce heat; simmer, uncovered, for 5 minutes., Stir in pasta and Parmesan cheese; heat through. Remove from the heat. Sprinkle with mozzarella cheese; cover and let stand for 5 minutes or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

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.