Ingredients
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1 package Jimmy Dean sausage
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1 medium onion, course chop
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1 small sweet red pepper, course chop
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2 cloves garlic, minced
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1 tablespoon extra virgin olive oil
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1 teaspoon hot crushed red pepper flakes
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2 teaspoons dry basil
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1 (14 1/2 ounce) can tomato sauce
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1 small zucchini, unpeeled,sliced very thin (do not cook zucchini, it will cook in the casserole)
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salt and black pepper
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1/2 box penne pasta
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1 tablespoon butter, to grease casserole dish
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1 (8 ounce) package shredded colby-monterey jack cheese
Instructions
- Cook pasta to aldente stage, put in strainer, do not rinse and set aside to completely drain.
- Heat large saute pan, add olive oil, onion, sweet red peppers, hot crushed red pepper flakes and garlic.
- Saute on low until soft, not brown.
- Place in a small bowl and set aside.
- In same pan, brown sausage until cooked through.
- If not using Jimmy Dean Sausage, remove any excess fat.
- Return vegetable mixture back to pan and add tomato sauce, basil, salt and pepper to taste.
- Bring to a boil, lower heat and simmer 10 minutes.
- Grease 2 quart casserole, put 1/2 of the pasta, cover with 1/2 of the meat/sauce mixture, lay slices of 1/2 of the zucchini, sprinkle 1/2 of the cheese, repeat with a second layer of pasta, meat/sauce mixture, zucchini slices, ending with the remaining cheese.
- Bake covered in 350 degree oven for 30 minutes, remove cover and bake until lightly brown, about 10 minutes.