6 servings (serving size: 1 cup)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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

Step 3

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.

Step 4

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.

Ratings & Reviews

sukeedog's Review

September 01, 2013

krosburn's Review

April 10, 2013
Oh how I loved this dish. Had some chicken, spinach and feta sausage that I had purchased at my local market. I had no idea what to do with it. Found this little gem of a recipe and even after I messed up and put 2 tbls of flour instead of 2 tsp of flour. I just added more chicken broth and in hindsight I'm thinking a little white wine would've worked as well. I will definitely be restocking my pantry with these items and making this one again.

JRKosh's Review

August 24, 2011
This was awesome. I was worried about the sauce bc I honestly didn't think it would have any flavor but it really takes it from the sausage as well as the veggies. Only downside was that I didn't have any bread to wipe up the leftover sauce...so instead I used my fingers!

JimMarltonNJ's Review

July 22, 2011
I accidently bought cooked chicken sausage with red and green peppers, however I chopped it and browned it. Also it may be worthwhile to cook the vegetables in two batches so they brown better.

klwozniak's Review

June 08, 2011
Always outstanding! I sometimes sub ground turkey or chicken breast + italian sausage seasoning for the sausage and sometimes sub fat-free feta for regular, and it is still great. They key to adding flavor (aside from the sausage flavor) is to make sure to brown the zucchini & onion, and also to use good-quality chicken stock. This meal tastes even better the second day, and leftovers freeze & reheat well.

abogden's Review

April 17, 2011

radiorobin's Review

April 09, 2010
I doubled up the sausage and the feta...and it was much tastier than I expected! Will definitely make again!

TexasBaker's Review

November 30, 2009
This casserole is really good: easy to make and a little bit different. The flavor combination is great. Since chicken sausages vary, different brands will give slightly different variations. The only change I made was to substitute Monterey Jack cheese as I discovered at the last minute that I was out of mozzarella. Turned out great. I love

CookinVT's Review

September 14, 2009
THis was edible, but I'm not looking forward to the leftovers. It was kind of pasty without a lot of flavor - the qualtiy of the sausage will carry the whole dish, as that's really the only flavor in it.

KrisMarie's Review

June 05, 2009
This was delicious, however, I read other reviews and doubled the sauce. Big mistake!! It was way too "wet". I added fresh mushrooms, and used chicken, fontina, spinach and roasted garlic sausage (from costco...mmmm!) thinly sliced. I doubled the sausage, which didn't add a signifcant amount of calories per serving. I think next time I will only make a half cup of sauce, and will sautee the onion and garlic first before adding the thin sliced zucchini. Tasty pasta dish.