Ingredients: |
Ingredients: • 1 (16-ounce) package penne pasta
• 1 pound ground Italian sausage
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 small zucchini, halved lengthwise and sliced
• 1 cup fresh mushrooms, chopped
• 6 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 (14-ounce) jar pasta sauce with meat flavoring
• 2 cups part-skim mozzarella cheese, shredded
• fresh parsley, optional, minced
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Directions: |
Directions:Step 1
Preheat the oven to 350 degrees F.
Step 2
Grease a 9x13-inch baking dish.
Step 3
Cook the pasta according to the package directions until al dente.
Step 4
Drain the pasta and pour it into the prepared baking dish.
Step 5
In a large skillet, cook the sausage, breaking it up into crumbles, over medium heat until no longer pink, about 6-8 minutes.
Step 6
Drain the fat from the pan.
Step 7
Transfer the sausage to a plate.
Step 8
In the same skillet, heat the butter and olive oil over medium-high heat.
Step 9
Add the onion, carrot, oregano, salt, and pepper, and cook while stirring for 5 minutes.
Step 10
Add the zucchini, mushrooms, and garlic, and cook while stirring until the vegetables are tender, for about 6-8 minutes.
Step 11
Stir in the tomato sauce, pasta sauce, and sausage.
Step 12
Pour the sauce mixture over the pasta.
Step 13
Sprinkle the top of the casserole with mozzarella cheese.
Step 14
Cover the casserole with foil coated in cooking spray.
Step 15
Bake for 10 minutes.
Step 16
Uncover and bake until golden brown and the cheese is melted, for about 15-20 minutes.
Step 17
Let the casserole stand at room temperature for at least 10 minutes.
Step 18
Garnish with the parsley and serve! |
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