Ingrédients pour Baked Pasta With Sausage And Zucchini
- 1 cup Italian Style Breadcrumbs
- 2 medium zucchini (about 1 pound)
- 1 teaspoon salt
- 1/2 medium sweet onion
- 2 stalks celery
- 1/2 medium carrot
- 4 ounces pancetta
- 4 tablespoons olive oil
- 2 cloves minced garlic
- 1 pound Italian sausage
- 1/2 cup dry white wine
- 28 ounces (1 large can) crushed tomatoes
- 1 cup chicken broth
- 1 pound rigatoni pasta
- 8 ounces shredded mozzarella cheese
- 1/4 cup grated Romano cheese
- Red Pepper Flakes
- Pepper
- 1/2 to 3/4 cup reserved pasta water
- 1 cup reserved sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Pasta With Sausage And Zucchini? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Baked Pasta With Sausage And Zucchini
- Preheat oven to 350°F (175°C). Generously butter a 9x12-inch casserole dish and coat with 1/2 cup breadcrumbs.
- Place 2 medium zucchini (about 1 pound) in a colander, sprinkle with 1 teaspoon salt, cover with a plate and a heavy object. Let sit for 20 minutes to draw out moisture.
- While zucchini sits, pulse 1/2 medium onion, 2 stalks celery, 1/2 medium carrot, and 4 ounces pancetta or bacon in a food processor until finely chopped.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the vegetable mixture and 2 cloves minced garlic. Sauté for 5-6 minutes.
- Add 1 pound Italian sausage, breaking it up with a spoon. Cook for 4-6 minutes, until browned and cooked through.
- Pour in 1/2 cup dry white wine, scraping up any browned bits. Cook for 1-2 minutes.
- Stir in 28 ounces (1 large can) crushed tomatoes, 1 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10-15 minutes. The sauce should be thin, not thick.
- Cook 1 pound pasta (penne, rigatoni, or your favorite shape) according to package directions until al dente. Reserve 1/2 to 3/4 cup pasta water.
- Rinse the zucchini, wrap in a clean kitchen towel, and squeeze out excess moisture. Heat 1-2 tablespoons olive oil in a skillet over high heat. Brown zucchini in batches for 3-4 minutes per side, until softened but not mushy.
- Drain the pasta, reserving pasta water. Remove 1 cup of the sauce, setting it aside to warm later. Add the cooked pasta and reserved water to the remaining sauce; toss well.
- Stir in the zucchini and 8 ounces shredded mozzarella cheese.
- Pour the pasta mixture into the prepared casserole dish. Pour the reserved 1 cup sauce over the top. Sprinkle with the remaining 1/2 cup breadcrumbs and 1/4 cup grated Romano cheese.
- Cover tightly with aluminum foil and bake for 10 minutes. Remove foil, check if mozzarella is melted, and broil for 1-2 minutes to crisp the top. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
33g
Fat
51g
Carbs
23g
