1 Small zucchini
1 Small summer squash (a.k.a. yellow zucchini)
1 Medium onion
1 Green or red pepper
4 Roma tomatoes (or small regular tomatoes)
1 Pound dry rigatoni
1 Tbsp. salt
1 Pound Italian sausage/or Beef
1 32-oz. jar of marinara sauce
1/4 Cup of heavy cream*
1 tsp. dried basil or Italian Seasoning blend
1/2 tsp. garlic powder
2 Cups shredded mozzarella cheese
1 Cup grated parmesan cheese
Prepare veggies (except garlic) by cutting into 1-inch cubes. Place on a baking sheet, 450° F oven, drizzle with olive oil, sprinkle salt, pepper and Italian herbs and toss to coat all veggies.
Roast vegetables until tender (about 15 minutes). Remove from oven, add minced garlic clove and lightly toss veggies. Set aside.
Cook pasta in salt and about two quarts of water until al dente, about 1 minute less than manufacturer’s recommended cooking time.
Rinse the pasta with cool water to wash away some of the starch and help keep it from sticking and also to stop the cooking process then drain thoroughly.
While the pasta is cooking, crumble meat into a large skillet (remove casings if necessary). Cook meat until no longer pink.
Drain fat from pan.
To cooked sausage add marinara sauce, cream, basil and garlic powder.
Cook over medium heat until mixture starts to simmer. Remove from heat.
Add pasta and mozzarella to skillet and toss to coat.
Spray a 13×9 casserole dish with cooking spray. Add pasta mixture and top with parmesan cheese.
Bake at 350° F for 30 minutes or until parmesan cheese is nicely browned.
*If you don’t have heavy cream, use whatever you have on hand that will add a touch of creaminess to the dish: sour cream, cream cheese, half-and-half, cottage cheese, ricotta cheese, etc.
We have also added different vegetables than those listed above.