Baked Pasta with Sausage and Zucchini Recipe

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Baked Pasta with Sausage and Zucchini
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Ingredients
18
Count
Nutrition
623
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees.
  2. Bring a large pot of salted water to a boil.
  3. Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs.
  4. Place the zucchini in a colander and sprinkle with the salt.
  5. Cover with a plate (press down on the zucchini), weighted down with a heavy object.
  6. The salt will draw the liquid from the zucchini; the plate will help squeeze it out.
  7. Allow the zucchini to sit for about 20 minutes.
  8. Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces.
  9. In a large, deep sauté pan, heat 2 tablespoons of the oil over medium-high heat.
  10. Add the vegetable-pancetta mixture and the garlic.
  11. Sauté for 5 to 6 minutes.
  12. Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through.
  13. Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes.
  14. Add the tomato sauce and broth.
  15. Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes.
  16. You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake.
  17. Set the sauce aside, and cook the pasta in the boiling water according to the package directions.
  18. Do not overcook; the pasta should hold its shape.
  19. While the pasta is cooking, rinse the zucchini.
  20. Wrap in a clean, dry kitchen towel and squeeze out all the moisture.
  21. Heat 1 to 2 tablespoons of the remaining oil.
  22. Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes.
  23. Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan.
  24. They should be softened but not mushy.
  25. Remove and set aside.
  26. Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water.
  27. Remove 1 cup of the pasta sauce from its pan and warm the remainder.
  28. Add the pasta and reserved pasta water to the sauce in the pan and toss well.
  29. Add the zucchini and mozzarella and stir well.
  30. Spoon the pasta mixture into the prepared casserole pan.
  31. Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano.
  32. Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through.
  33. Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 622.81 Kcal (2608 kJ)
Calories from fat 336.8 Kcal
% Daily Value*
Total Fat 37.42g 58%
Cholesterol 68.08mg 23%
Sodium 2679.1mg 112%
Potassium 949.76mg 20%
Total Carbs 52.86g 18%
Sugars 10.58g 42%
Dietary Fiber 4.96g 20%
Protein 28.84g 58%
Vitamin C 34.7mg 58%
Vitamin A 0.1mg 3%
Iron 21.3mg 118%
Calcium 368.8mg 37%
Amount Per 100 g
Calories 125.03 Kcal (523 kJ)
Calories from fat 67.61 Kcal
% Daily Value*
Total Fat 7.51g 58%
Cholesterol 13.67mg 23%
Sodium 537.82mg 112%
Potassium 190.66mg 20%
Total Carbs 10.61g 18%
Sugars 2.12g 42%
Dietary Fiber 1g 20%
Protein 5.79g 58%
Vitamin C 7mg 58%
Iron 4.3mg 118%
Calcium 74mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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