Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
25 Mins
Total Time
45 Mins
Serves 4 (serving size: about 1 1/2 cups)

Use cauliflower or roasted peppers if you don't like zucchini.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

Step 3

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.

Step 4

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.

Step 5

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

Chef's Notes

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

Ratings & Reviews


August 17, 2016
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!

kseibert's Review

October 12, 2014
Excellent! Used hot turkey sausage. Was very easy and the whole family loved it!

Webgirl's Review

June 21, 2014
Delicious and easy to make.

laebrown's Review

February 04, 2014
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! :-)

ErinBarthel's Review

December 27, 2013
For 6 of us I doubled the recipe. We nearly licked the pan clean. I left out the heavy cream and did the cheeses by sight. I couldn't understand their instructions for dividing the cheeses by ounces.

KathleenLee's Review

November 17, 2013

KathrynNC's Review

October 27, 2013
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.)

lizlutz's Review

July 12, 2013
This was so good! I used Italian flavored setian.

sukeedog's Review

May 04, 2013
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.

PinkLadyLA's Review

April 29, 2013
I loved this! It was spicy and full of flavor. I used diced tomatoes instead of crushed. I would make this for company.