Kate'S Baked Italian Sausage Zucchini Yellow Squash

Name: Kate'S Baked Italian Sausage Zucchini Yellow Squash Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Italian Sausage Meat Sauce; extra virgin olive oil; 1 large onion, chopped; 1 lb mild Italian turkey sausage; 1 lb ground beef (or additional 1 lb mild Italian turkey sausage); 4 garlic cloves, minced; 1 (28 ounce) can crushed tomatoes; 2 (6 ounce) cans tomato paste; 2 (15 ounce) cans diced tomatoes; 2 cups water; 1 tablespoon dried basil; 2 bay leaves; 3/4 teaspoon red pepper flakes; 1/2 teaspoon black pepper; salt, to taste; 1 1/2 teaspoons sugar; 1/4 cup white wine (optional); 2 tablespoons fresh parsley, chopped; Sauteed Squash; 3 zucchini, sliced in 1/2 inch rounds; 3 yellow squash, sliced in 1/2 inch rounds; garlic powder; onion powder; salt and black pepper; extra virgin olive oil; Parmesan Garlic Breadcrumb Topping; 2 cups breadcrumbs (I grind 5 slices of whole wheat bread in a food processor); 1/2 teaspoon dried marjoram or 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder

Servings: persons

Italian Sausage Meat Sauce
extra virgin olive oil
1 large onion, chopped
1 lb mild Italian turkey sausage
1 lb ground beef (or additional 1 lb mild Italian turkey sausage)
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans diced tomatoes
2 cups water
1 tablespoon dried basil
2 bay leaves
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
salt, to taste
1 1/2 teaspoons sugar
1/4 cup white wine (optional)
2 tablespoons fresh parsley, chopped
Sauteed Squash
3 zucchini, sliced in 1/2 inch rounds
3 yellow squash, sliced in 1/2 inch rounds
garlic powder
onion powder
salt and black pepper
extra virgin olive oil
Parmesan Garlic Breadcrumb Topping
2 cups breadcrumbs (I grind 5 slices of whole wheat bread in a food processor)
1/2 teaspoon dried marjoram or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt, to taste
2 tablespoons extra virgin olive oil
1 cup parmesan cheese
Pasta
16 ounces penne rigate (I use whole wheat Penne Rigate, any kind of tube or spiral pasta will be fine)
Cheese Mixture
16 ounces ricotta cheese
12 ounces mozzarella cheese, shredded
2 -3 eggs
1/4 teaspoon black pepper

1
ITALIAN SAUSAGE MEAT SAUCE: Caramelize onion in olive oil. Remove casings from sausage and add sausage and ground beef to pan breaking into bits and browning. Add garlic and saute two minutes more. Stir in crushed tomatoes, tomato paste, diced tomatoes, water, basil, bay leaves, red pepper flakes, black pepper, salt, sugar, and wine. Boil and simmer, covered, for at least 40 minutes up to 3 hours. Add chopped parsley to Meat Sauce during the last 15 minutes of simmering sauce.
2
SAUTEED SQUASH: Sprinkle squash with garlic powder, onion powder, salt and pepper. Saute squash in olive oil until browned on both sides. Transfer to drain on plates lined with paper towels.
3
PARMESAN GARLIC BREADCRUMB TOPPING: Combine breadcrumbs, marjoram or oregano, garlic powder, onion powder, black pepper, salt, sugar, olive oil, and Parmesan cheese.
4
PASTA: Boil salted water for pasta. Cook pasta according to package directions.
5
CHEESE MIXTURE: Combine ricotta cheese, mozzarella cheese, eggs, and black pepper.
6
ASSEMBLY: Preheat oven to 350F degrees. Grease a large baking pan with olive oil. In baking pan, spread pasta across the bottom coating with a small amount of olive oil. Remove bay leaves from Meat Sauce. Top pasta with half of Meat Sauce. Place Sauteed Squash at an angle half in half out of Meat Sauce. Top Sauteed Squash with other half of Meat Sauce.
7
Spread dollops of Cheese Mixture evenly across the top of the Meat Sauce. Sprinkle Breadcrumb Topping evenly over dish.
8
Bake at 350F degrees for 40 minutes or until crumbs are golden and dry and sauce is bubbly.

1572

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 42 ingredients. The key ingredients include: Italian Sausage Meat Sauce, extra virgin olive oil, 1 large onion, chopped, 1 lb mild Italian turkey sausage, and more.

Yes, Kate'S Baked Italian Sausage Zucchini Yellow Squash Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kate'S Baked Italian Sausage Zucchini Yellow Squash Rigatoni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions