Sausage Stuffed Zucchini With Penne Pasta Recipes

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ITALIAN SAUSAGE-STUFFED ZUCCHINI

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11



Italian Sausage-Stuffed Zucchini image

Steps:

  • Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Additional minced fresh parsley, optional

SAUSAGE STUFFED ZUCCHINI WITH PENNE PASTA

I developed this recipe this summer when the local produce man had orange and grapefruit sized round zucchini for sale. I've made it since, using regular zucchini. If you leave out the sausage it would be a good vegetarian dish. The leftover sauce is wonderful over pasta. Enjoy this with some good garlic bread and a salad! This can be prepared ahead and refrigerated, then popped in the oven when it's time for dinner. Recipe doubles easily.

Provided by Leslie in Texas

Categories     Penne

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 15



Sausage Stuffed Zucchini With Penne Pasta image

Steps:

  • Prepare zucchini by scooping out the insides, leaving a 1/4 inch shell.
  • If using round zucchini, cut a thin slice off the bottom so they won't roll and cut off the top 1/3 of zucchini, removing the stem and saving the remaining top.
  • If using regular zucchini, trim the stem end and bottom end and cut in half, then scoop out the center.
  • Dice the inside of the zucchinis (and top part from round zucchini if using them).
  • Saute' onions and garlic in olive oil over medium heat until wilted but not browned, about 10 minutes.
  • Add both peppers, tomatoes, and zucchini insides (and top) and saute' for about 10 minutes more.
  • Remove sausage from its casings and brown over medium heat for 10 to 15 minutes, breaking the sausage into small pieces while it cooks.
  • When it is done, I like to drain it in a colander and run hot water over it to remove as much grease as possible.
  • Add sausage to saute'd vegetable mixture along with 2 T of the basil.
  • Add salt and pepper to taste.
  • Spray a baking dish with cooking spray.
  • Stuff zucchini with about half of the vegetable/sausage mixture and place in prepared pan.
  • Add tomato sauce to remaining vegetable/sausage mixture, along with the oregano and remaining basil and simmer over medium to low heat for 30 minutes.
  • Top each zucchini with about 1/2 C of the sauce and sprinkle with Parmesan cheese and mozzarella.
  • Cover and bake at 350 degrees for 1 hour.
  • Prepare pasta according to package directions and drain.
  • When zucchini are done, top with an additional sprinkle of mozzarella cheese, arrange on a plate with a portion of pasta and sauce and serve with additional Parmesan cheese if desired.

Nutrition Facts : Calories 587.9, Fat 40.2, SaturatedFat 14.9, Cholesterol 80.4, Sodium 1992.6, Carbohydrate 28.1, Fiber 6, Sugar 13.4, Protein 32.2

4 orange-sized round zucchini or 2 large regular zucchini
1 medium onion, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
4 garlic cloves, minced
2 medium tomatoes, diced
4 links Italian sausage
4 tablespoons fresh basil, chopped
3/4 teaspoon dried oregano
2 (8 ounce) cans tomato sauce
2 tablespoons olive oil
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
salt and pepper
penne pasta or pasta, of your choice

SAUSAGE AND ROASTED VEGETABLE PENNE

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11



Sausage and Roasted Vegetable Penne image

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
  • Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan, for garnish

PENNE AND SMOKED SAUSAGE

This pasta is a must-try smoked sausage recipe. It just tastes so good when it's hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 7



Penne and Smoked Sausage image

Steps:

  • Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 553 calories, Fat 35g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 1425mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.

2 cups uncooked penne pasta
1 pound smoked sausage, cut into 1/4-inch slices
1-1/2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups cheddar french-fried onions, divided
1 cup shredded part-skim mozzarella cheese, divided
1 cup frozen peas

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

Provided by mytastytreasures

Number Of Ingredients 11



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

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.

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

ZUCCHINI SAUSAGE PASTA

"My husband and I enjoy the hearty flavor combinations in this meal," relates Karen Martis form Merrillville, Indiana. She often makes it with orzo and uses a can of zucchini in tomato sauce to speed preparation even further.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 7 servings.

Number Of Ingredients 11



Zucchini Sausage Pasta image

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.

Nutrition Facts : Calories 240 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1090mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

1 pound Italian turkey sausage links, casings removed
2 medium zucchini, sliced
1 can (15 ounces) tomato sauce
1 cup picante sauce
2 green onions, chopped
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
2 cups cooked small shell pasta
1/4 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese

PENNE WITH ZUCCHINI AND SAUSAGE

I got the idea for this recipe from a can of S&W Ready-Cut Diced Tomatoes with Onion and Bell Pepper. The recipe calls for crumbled sausage but my husband and I like our sausage sliced over pasta. It also calls for the pasta to be cooked in the skillet but I cook mine separately and added it to the sauce just before serving. Turned out delicious

Provided by Little Grandma

Categories     Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Penne With Zucchini and Sausage image

Steps:

  • Pre-heat oven to 325 degrees.
  • Heat a heavy skillet, preferably cast iron over medium to high heat.
  • Add the Olive Oil and Italian Sausage.
  • Brown Sausage for 5 minutes on each side.
  • Add 1/4 to 1/2 cup of water to the skillet, cover with foil and place in oven.
  • Cook for 35 minutes or until sausage is cooked.
  • While the sausage cooks heat a large skillet and add the chopped onion, garlic and Zuchinni.
  • Cook until tender, approximately 10 minutes.
  • Add the tomatoes and oregano.
  • Bring to a boil, reduce heat to a simmer and cook for approximately 20 minutes or until the sauce is slightly thickned.
  • You may add some pasta water if the sauce gets to thick.
  • Remove sauce from heat.
  • Season with pepper to taste and add the cooked pasta and toss.
  • Cover the pan and let sit a few minutes.
  • Slice the sausage and mix with pasta.
  • Serve with Grated Romano Cheese.

Nutrition Facts : Calories 567.2, Fat 28.9, SaturatedFat 9.6, Cholesterol 52.9, Sodium 1072.7, Carbohydrate 55.1, Fiber 7.7, Sugar 3.3, Protein 22.9

1 tablespoon olive oil
4 Italian sausages
1/4-1/2 cup water
1 cup of chopped onion
4 cloves of minced garlic
1 cup of sliced zucchini
2 (14 1/2 ounce) cans of s&w ready-cut diced tomatoes with green pepper and onion
1 tablespoon dried oregano
8 ounces cooked penne pasta
1/4 cup grated romano cheese

SAUSAGE-STUFFED ZUCCHINI

This sausage-stuffed zucchini is a flavorful use of summertime zucchini with an Italian flare.

Provided by Zach Fairchild

Categories     Stuffed Zucchini

Time 1h25m

Yield 6

Number Of Ingredients 13



Sausage-Stuffed Zucchini image

Steps:

  • Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
  • Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
  • Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
  • Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
  • Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
  • Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
  • Garnish with fresh parsley and enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 14.1 g, Cholesterol 93.4 mg, Fat 45.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 20.1 g, Sodium 1267.6 mg

3 large zucchini
1 (14 ounce) can petite diced tomatoes
1 small white onion, minced
1 small green bell pepper, minced
4 tablespoons butter
2 cloves garlic, minced
1 pound bulk pork sausage
2 pinches Italian seasoning
salt and ground black pepper to taste
1 (10 ounce) can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 pinch minced fresh Italian parsley

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