Rating: 4 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 5

This pasta casserole combines pantry ingredients with fresh summer produce for a hearty, family-friendly dish. Any leftovers are even better the next day as the flavors have time to meld.

Lia Huber
Recipe by Cooking Light July 2007

Gallery

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.

  • Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.

  • Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400° for 20 minutes or until bubbly and lightly browned.

Nutrition Facts

284 calories; calories from fat 27%; fat 8.6g; saturated fat 4.6g; mono fat 1.9g; poly fat 0.6g; protein 16.9g; carbohydrates 35.3g; fiber 2.6g; cholesterol 35mg; iron 2mg; sodium 433mg; calcium 160mg.
Advertisement
Advertisement