Italian Sausage Zucchini Casserole
Recipe: #11323
November 24, 2013
Categories: Casseroles, Pork Sausage, Penne, Fathers Day, Game/Sports Day, Potluck, Sunday Dinner, Oven Bake, Cobblers/Tarts, more
"I'm always searching for a great casserole recipe, since I love Velveeta cheese I am posting this here so I will have it saved to make soon. For a kid friendly alternative; Prepare as directed, substituting 1 pound ground beef for the sausage and 1 cup each shredded carrots and zucchini for the 3 cups sliced zucchini. Also, try using a fun pasta shape, such as wagon wheels."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (190.3 g)
- Calories 443.4
- Total Fat - 24.2 g
- Saturated Fat - 10.2 g
- Cholesterol - 55.9 mg
- Sodium - 823.4 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 2.8 g
- Sugars - 12.8 g
- Protein - 19.1 g
- Calcium - 355 mg
- Iron - 0.9 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Cook pasta as directed on package, omitting salt.
Step 3
Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.
Step 4
Drain pasta, then mix into sausage mixture with Velveeta cheese, season with salt and pepper.
Step 5
Spoon into greased 13x9-inch baking dish; top with Parmesan cheese.
Step 6
Bake 20-25 minutes or until heated through.
Tips
No special items needed.
0 Reviews
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