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Potluck Sausage Casserole

Whenever my husband digs in to this pasta casserole full of Italian sausage and veggies, he gets a big smile on his face. I love that! —Jane Davis, Marion, Indiana
  • Total Time
    Prep: 25 min. Bake: 25 min. + standing
  • Makes
    10 servings

Ingredients

  • 1 package (16 ounces) penne pasta
  • 1 pound bulk 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 chopped fresh mushrooms
  • 6 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1 jar (14 ounces) pasta sauce with meat
  • 2 cups shredded part-skim mozzarella cheese

Directions

  • Preheat oven to 350°. Cook pasta according to package directions for al dente; drain and transfer to greased 13x9-in. baking dish. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and remove from pan.
  • In same skillet, heat butter and oil over medium-high heat. Add onion, carrot, oregano, salt and pepper; cook and stir 5 minutes. Add zucchini, mushrooms and garlic; cook and stir 6-8 minutes longer or until vegetables are tender.
  • Stir in tomato sauce, pasta sauce and sausage; pour over pasta. Sprinkle with cheese (dish will be full). Cover casserole with a piece of foil coated with cooking spray. Bake 10 minutes. Uncover; bake until golden brown and cheese is melted, 15-20 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts
1-1/3 cups: 408 calories, 19g fat (7g saturated fat), 42mg cholesterol, 1104mg sodium, 44g carbohydrate (7g sugars, 4g fiber), 18g protein.

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