20 MINUTE SKILLET SAUSAGE & ZUCCHINI
Throw together this quick skillet dinner when you need a healthy and satisfying meal in a hurry! You'll love this perfectly seasoned mix of sausage, zucchini, peppers, and onions. Whole30 compliant, dairy free, gluten free -- and extra delicious!
Provided by Christina
Categories Entree
Time 20m
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
- Reduce heat to medium. Add remaining 1 1/2 tablespoons of oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
- Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).
Nutrition Facts : Calories 288 kcal, Carbohydrate 12 g, Protein 15 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 1171 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MOM'S ZUCCHINI, TOMATO & ITALIAN SAUSAGE WITH MOZZARELLA
Mom made this recipe when I was a kid in the summer to use up those zucchini we always had too many of. I didn't like it then, but love it now! Omit the sausage and make it vegetarian!
Provided by CookbookCarrie
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Spray 2 quart casserole with cooking spray.
- Preheat oven to 350°F.
- Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
- Then cover with mozzarella.
- Repeat the layers until you get to the top.
- Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
- Enjoy!
KATE'S BAKED ITALIAN SAUSAGE ZUCCHINI YELLOW SQUASH RIGATONI
Baked rigatoni topped with Italian sausage meat sauce, sautéed zucchini and yellow squash, melted ricotta and mozzarella cheeses, and a Parmesan garlic breadcrumb topping. This is a complete meal of protein, healthy veggies, and whole grains all in one baked dish.
Provided by Garden Gate Kate
Categories One Dish Meal
Time 2h
Yield 1 casserole, 16 serving(s)
Number Of Ingredients 37
Steps:
- 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 sauté 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.
- SAUTEED SQUASH: Sprinkle squash with garlic powder, onion powder, salt and pepper. Sauté squash in olive oil until browned on both sides. Transfer to drain on plates lined with paper towels.
- PARMESAN GARLIC BREADCRUMB TOPPING: Combine breadcrumbs, marjoram or oregano, garlic powder, onion powder, black pepper, salt, sugar, olive oil, and Parmesan cheese.
- PASTA: Boil salted water for pasta. Cook pasta according to package directions.
- CHEESE MIXTURE: Combine ricotta cheese, mozzarella cheese, eggs, and black pepper.
- 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 Sautéed Squash at an angle half in half out of Meat Sauce. Top Sautéed Squash with other half of Meat Sauce.
- Spread dollops of Cheese Mixture evenly across the top of the Meat Sauce. Sprinkle Breadcrumb Topping evenly over dish.
- Bake at 350F degrees for 40 minutes or until crumbs are golden and dry and sauce is bubbly.
Nutrition Facts : Calories 495.1, Fat 21.2, SaturatedFat 8.8, Cholesterol 95, Sodium 890.6, Carbohydrate 48, Fiber 5.3, Sugar 9.7, Protein 29.6
ITALIAN SAUSAGE AND ZUCCHINI
This goes in the quick and easy category...and yummy too! Serve over cooked rice or pasta.
Provided by Michelle W
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
- Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 10.5 g, Cholesterol 44.6 mg, Fat 21.6 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 7.5 g, Sodium 1096.8 mg, Sugar 5 g
KATIE'S SPAGHETTI SAUCE
This is the way I have always made my sauce It makes plenty..I freeze the sauce in freezer gallon bags...so that we always have it on hand.
Provided by katie in the UP
Categories Sauces
Time 6h45m
Yield 1 large pot of sauce!, 112 serving(s)
Number Of Ingredients 11
Steps:
- In a large kettle, brown beef with veggies. Add the tomato paste.and continue browning.
- Add the rest of the ingredients and top off with approx 8 cups of water.
- Simmer for 4 to 6 hours. Never put the lid on tight -- it will make your sauce watery!
- Stir frequently.have plenty of crusty Italian bread on hand for dipping (taste testing)!
Nutrition Facts : Calories 31.7, Fat 0.7, SaturatedFat 0.3, Cholesterol 7.5, Sodium 105.2, Carbohydrate 3.4, Fiber 0.7, Sugar 2.1, Protein 3.3
RUSTIC SAUSAGE PASTA
This recipe can easily be altered to suit your tastes. It is my husband's absolute favorite dish!
Provided by Heather W
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
- Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 54.1 g, Cholesterol 41.5 mg, Fat 19.3 g, Fiber 4.4 g, Protein 24.9 g, SaturatedFat 7.5 g, Sodium 1153.5 mg, Sugar 7.7 g
CREAMY ZUCCHINI & SPINACH RIGATONI
Creamy - check; Pasta - check; vegetables - check. This recipe has everything it needs to be a new family favorite.
Provided by Kraft Natural Cheese
Categories Cheese
Time 45m
Yield 6 1-1/3-cup servings, 6 serving(s)
Number Of Ingredients 14
Steps:
- HEAT oven to 375ºF.
- COOK pasta in large saucepan as directed on package, omitting salt.
- MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 minute or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 minute Stir in broth; cook and stir 2 to 3 minute or until thickened. Add Neufchatel; cook and stir 2 to 3 minute or until melted.
- DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
- BAKE 10 minute or until mozzarella is melted.
- Preparing Perfect Pasta: Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
- Serving Suggestion: Serve with fresh fruit and a side salad to round out the meal.
- Nutrition Information Per Serving: 330 calories, 13g total fat, 8g saturated fat, 40mg cholesterol, 450mg sodium, 35g carbohydrate, 3g dietary fiber, 3g sugars, 18g protein, 45%DV vitamin A, 15%DV vitamin C, 35%DV calcium, 15%DV iron.
ITALIAN SAUSAGE RIGATONI
It's amazing what one ingredient can do. Add Johnsonville Italian Sausages to any basic pasta dish to create something truly outstanding! This great, no-hassle recipe is a must for pasta lovers!
Provided by Johnsonville Sausage
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook sausage according to package directions, keep warm.
- Cook the rigatoni according to directions, keep warm.
- In a large pan, place olive oil and garlic, sauté lightly for 30 seconds. Add peppers and cook until crisp tender.
- Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately.
- Top with fresh parsley. Serve warm.
Nutrition Facts : Calories 483, Fat 14, SaturatedFat 2.8, Cholesterol 66.6, Sodium 588.8, Carbohydrate 75.4, Fiber 6.8, Sugar 14.9, Protein 13.6
BAKED RIGATONI AND SAUSAGE
Make and share this Baked Rigatoni and Sausage recipe from Food.com.
Provided by Caryn
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, in a large skillet, cook sausage until brown on all sides.
- Remove from pan; slice into thin pieces.
- Return meat to pan; add onion and garlic.
- Cook until onion is tender; drain.
- Stir in hot pasta and ricotta cheese; blend well.
- Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
- Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
- Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
- Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
- Cover, bake at 400 degrees F.
- for 20 to 30 minutes or until hot and bubbly.
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- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Warm 1/4 cup of the oil over medium-high heat. Add in the sliced zucchini and cook until golden brown on both sides, about 6 minutes. Using a slotted spatula, remove the zucchini from the pan and place on a paper towel lined plate. Place a paper towel on top of the zucchini to absorb excess moisture and set aside.
- Add the ground sausage to the skillet and, using a wooden spoon, break it into small pieces. Cook until brown and no pink color remains, about 5 to 7 minutes. Use a slotted spoon to remove the sausage from the pan and transfer it to a large plate. Set aside until needed.
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