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Ingredients
Scale
- 1 pound uncooked rigatoni pasta
- 2 large zucchini, chopped into 1/4" rounds
- 1/2 cup olive oil, divided
- 1 pound Italian sausage
- 1/2 cup yellow onion, diced
- 8 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2 Tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes with basil
- 3/4 cup white wine or chicken broth
- 1/2 cup fresh basil leaves, thinly sliced
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound (16 ounces) part-skim mozzarella cheese, half shredded and half cut into 1" cubes
- 1/2 cup Parmesan cheese, finely grated
Instructions
- Preheat oven to 350°F and prepare baking dish.
- Sauté zucchini in olive oil until golden, then set aside.
- Brown sausage in the same pan and set aside.
- Create sauce by sautéing onion, then adding garlic, red pepper, and remaining ingredients. Mix in sausage and zucchini.
- Boil rigatoni until very al dente, then combine with sauce.
- Transfer to baking dish, top with cheese, and bake for 30 minutes.
Notes
Ensure zucchini is not overcrowded for better sear.
Adjust red pepper flakes for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 600
- Sugar: 7
- Sodium: 900
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 25
- Cholesterol: 70