Baked Pasta With Sausage And Zucchini Recipe

Ingredients for Baked Pasta With Sausage And Zucchini

• Italian Style Breadcrumbs
• 2 medium zucchini (about 1 pound)
• 1 teaspoon salt
• Sweet Onion
• 2 stalks celery
• 1/2 medium carrot
• Pancetta
• Olive Oil
• 2 cloves minced garlic
• Italian Sausage
• Red Wine
• 28 ounces (1 large can) crushed tomatoes
• Beef Broth
• Rigatoni Pasta
• Smoked Mozzarella Cheese
• Romano Cheese
• Red Pepper Flakes
• Pepper

How to Make Baked Pasta With Sausage And Zucchini

1. Preheat oven to 350°F (175°C). Generously butter a 9x12-inch casserole dish and coat with 1/2 cup breadcrumbs.
2. 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.
3. 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.
4. 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.
5. Add 1 pound Italian sausage, breaking it up with a spoon. Cook for 4-6 minutes, until browned and cooked through.
6. Pour in 1/2 cup dry white wine, scraping up any browned bits. Cook for 1-2 minutes.
7. 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.
8. 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.
9. 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.
10. 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.
11. Stir in the zucchini and 8 ounces shredded mozzarella cheese.
12. 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.
13. 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.