1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
How to Make It
Preheat oven to 375°.
Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove sausage from pan. Wipe drippings from pan with a paper towel. Add zucchini to pan; sauté 3 minutes or until crisp-tender, stirring frequently. Add oregano and next 4 ingredients (through sugar); sauté 1 minute, stirring constantly. Add vinegar; cook for 30 seconds or until the liquid evaporates. Drain tomatoes in a sieve over a bowl, reserving 1 cup tomato liquid. Crush tomatoes with hands, and add to zucchini mixture. Add reserved 1 cup tomato liquid; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove pan from heat; stir in cream. Add pasta and sausage to tomato mixture; stir to combine.
Spoon half of pasta mixture into an 11 x 7-inch glass or ceramic baking dish, or divide half evenly among 4 individual dishes coated with cooking spray. Sprinkle 1 ounce mozzarella and 2 tablespoons Parmigiano-Reggiano over pasta. Top with remaining pasta mixture; sprinkle evenly with remaining 2 ounces mozzarella and remaining 2 tablespoons Parmigiano-Reggiano. Bake at 375° for 20 minutes or until browned and bubbly.
Wine Match: Highlight the acidic tomatoes and tame the spice with a McManis Family Pinot Grigio ($10), or pull out the earthy, meaty sausage and herb flavors with a Campo Viejo Rioja Tempranillo ($10). --Gretchen Roberts
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Quite tasty & fast, with raves from my boys. I used Muir Glen fire roasted diced tomatoes, undrained, & simply cooked a little longer. I also skipped the 2 tablespoons cream & we didn't notice the lack. Definitely a do again weeknight recipe!
We really loved this recipe - it's easy to slightly modify this without losing the integrity of the recipe. Because of what we had on hand, we used gluten-free penne, mild sausage and creme fraiche instead of whipping cream, which you could also replace with Mexican crema. The whole process is a little labor-intensive the first time through, but intuitive and makes a great meal. We paired it with a $3 bottle of cabernet and some shredded basil on top. A nice green salad would also round this out. Looking forward to leftovers. Delicious! :-)
I admit to being skeptical about zucchini in a pasta dish this way, but we LOVED it! Made exactly as is and would not suggest any major changes. It was also a relatively easy meal. We may try to use other suggested veggies next time just to keep things different. (Only downside, I had a very difficult time finding turkey hot italian sausages around here.)
This looked a lot like CL's Baked Pasta with Sausage, Tomatoes, and Cheese (November 2003), which we love, so I was excited to try something similar but with zucchini added. The results were underwhelming for us, though - a bit watery and bland, especially given all the delicious ingredients.