Wednesday, October 13, 2010

Italian Pasta Bake

The flavor was fantastic I tried it another time using hamburger instead of sausage. It tastes much better with sausage, although the beef was good. Recipe from: Delectable Edibles

1 1/2 c. uncooked pasta
1/2 lb. bulk pork Italian sausage
1 medium onion, chopped
1 small zucchini, sliced
1 small yellow squash
1 can tomato sauce (15 oz.) (I blended fresh tomatoes for the sauce)
1 cup diced tomatoes (I peeled them first)
1/2 tsp basil
2 cloves garlic
1/2 tsp. oregano
1 cup shredded Italian cheese

Heat oven to 350 F. Spray 8 in. square pan (I used a round corning ware dish). Cook and drain noodles according to package directions.

In skillet, cook sausage and onion over medium-high heat, stirring occassionally until sausage is no longer pink and onion is tender. Drain. Stir in zucchini, squash, tomato sauce, diced tomatoes and seasonings. Heat to boiling; reduce heat. Cook 5-10 minutes until sauce is thickened. Remove from heat and stir in pasta. Pour into baking dish. Cover and bake 15 minutes.

Uncover and sprinkle with cheese. Bake uncovered 5-10 more minutes until casserole is bubbly and cheese is melted.


  1. How similar in flavor is this to the Country skillet supper? Do you remember?
    Janis at dinnertimeideas. :)

  2. Well...from what I can remember...the country skillet had more of a beefy flavor and this italian bake was more tomato and cheese flavor. They weren't super different, but the sauce takes on a different flavor with the cream of mushroom and beef bouillon. I'm not sure if that helps. I liked that it was different enough to add variety to eating zucchini from the garden. I want to eat some fresh zucchini!