A really easy and delicious variation on the regular ol’ pasta and sauce, here’s a comforting and tasty dinner that can be made easily any day of the week. You can use any kind of pasta really, and I’ve used spaghetti as well with no problem. Hope you like it!
Sausage & Zucchini Pasta Bake
Course: MainCuisine: ItalianDifficulty: EasyServings
5
servingsPrep time
10
minutesCooking time
20
minutesIngredients
1 lb Italian sausage, uncased
2 cups zucchini, finely chopped
a few sprigs fresh parsley, chopped
1 medium white onion, diced
1 can (370mL) crushed tomatoes
2 tsp Italian seasoning
6 cups Rigatoni, or pasta of choice
1 Tablespoon flour
1/2 cup sour cream
1 cup Parmesan cheese, shredded
1 cup hot water
olive oil
1 Tablespoon butter
2 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 cup whole milk
Directions
- In a large oven-proof skillet over med-high heat, add a little olive oil and cook the zucchini, half the onion and one teaspoon of Italian seasoning. Cook until slightly tender, approx 3 minutes. Season with salt and pepper and transfer to a separate plate.
- Add the sausage to the hot pan and cook until no pink remains, breaking it up as you cook. Then add the remaining Italian seasoning, sugar and crushed tomatoes. Cook additional 5-10 minutes, until slightly thickened.
- Cook pasta in large pot according to package directions, drain and set aside.
- To prepare creamy topping, heat butter in a medium pot over high heat. Add onions and cook until softened. Sprinkle in flour, stir, then add milk. Stir until thickened, then remove from heat and add sour cream. Mix again and season with salt and pepper. Set aside.
- Add pasta, hot water, veggies and half the parsley to pan with tomato sauce. Toss to combine.
- Spread the cream sauce over pasta and top with parmesan cheese. Transfer the pan to oven and broil until the top is golden and bubbly.
- Divide into bowls and top with remaining parsley. Serve and enjoy!