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1
Preheat the oven to 350F.
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2
Coat a 9 x 13-inch baking dish with cooking spray.
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3
Cook the pasta in boiling salted water for 6 minutes.
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4
Drain well and set aside.
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5
Coat a large skillet with cooking spray and set it over medium-high heat.
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6
Add the sausage to the pan and cook, breaking up any lumps with the back of a spoon, until thoroughly browned, about 8 minutes.
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7
Transfer the sausage to a plate and set aside.
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8
Wipe out the pan with a paper towel, set over medium-high heat, and add the olive oil.
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9
Add the zucchini, onions, garlic, salt, pepper, and red pepper flakes.
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10
Cook, stirring occasionally, for 10 minutes or until the vegetables are tender and the zucchini begins to brown.
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11
In a small bowl, whisk together the broth, wine, and flour.
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12
Add the broth mixture to the pan with the vegetables and cook for 2 minutes.
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13
Combine the vegetable mixture, pasta, sausage, and feta cheese in a large bowl; toss well.
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14
Spoon the pasta mixture into the prepared baking dish.
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15
Sprinkle the mozzarella cheese evenly over the top.
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16
Bake for 20 minutes or until bubbly and lightly browned.
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17
Great for freezing!
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18
See our Freezer Tips on pages 2327.
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19
For quickly slicing zucchini, we love using our hand-held mandoline.
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20
Just be extra careful not to move too fastthat blade is sharp!
