Pasta Bake

Pasta dishes are a good way to incorporate vegetables into dinner.

1 pound beef breakfast sausage
1 zucchini diced
1 yellow squash diced
1/2 a medium onion minced
2 cloves garlic minced
1 jar of your favorite pasta sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

1 egg beaten
1/2 cup part skim ricotta cheese
1/2 cup fat free cottage cheese
1/2 grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 teaspoons dried oregano
2 teaspoons dried basil
Salt and pepper to taste

1 box of your favorite pasta cooked al dente (10minutes approximately)

1 cup shredded mozzarella

In a large stock pot bring 8 cups of water to a boil, salt to taste and add the pasta, stir to avoid sticking. Let these boil for about 10 minutes (do not cook all the way). Drain and set aside. While the noodles are cooking brown the sausage in a large heavy bottom skillet over medium high heat. Once some of the fat is rendered add the vegetables and let cook for another 10 minutes. Drain the fat and set aside. Add the pasta sauce to the same pan and redistribute the vegetables and meat. Let this simmer for for another 5 minutes or so. In a large mixing bowl combine the egg, cheese and herbs, salt and pepper. Brush a 3 quart casserole dish with olive oil add 1/3 of the sauce, 1/3 of the noodles, 1/2 of the cheese mixture. Continue with the layers ending with the sauce. Top with the shredded cheese and sprinkle with more dried herbs. Bake at 375 for 25-30 minutes or until bubbly and golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com