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Greek Sausage and Pasta Bake

Greek Sausage and Pasta Bake

with zucchini and creamy sauce

  • 500 g mild Italian sausage, uncased
  • 340 g rigatoni (cooked per box, drain but reserve 1 c pasta water)
  • 400 g zucchini (chopped)
  • 1 handful parsley (chopped, divided)
  • 1 large onion (chopped, divided)
  • 740 ml can crushed tomatoes
  • 2 tbsp Italian seasoning
  • 2 tbsp flour
  • ¾ c sour cream
  • 1 c Parmesan cheese (shredded)
  • 2 tbsp butter
  • 1 c milk
  • 2 tsp sugar
  • olive oil
  1. Heat 2 tbsp oil in oven proof pan over medium-high heat. Cook zucchini, half the onion and half Italian seasoning until tender-crisp (about 3-4 minutes). Remove from heat and transfer to plate.

  2. Tomato Sauce: Heat same pan over med-high heat and add 1 tbsp oil. Cook sausage until no longer pink; add remaining Italian seasoning and cook for 1 minute. Add crushed tomatoes and sugar and cook over medium heat until sauce is slightly thickened, about 7 minutes.

  3. Cream Sauce: While tomato sauce cooks, heat used pasta pot over medium heat and then add butter and remaining onions. Cook sltirring often until slightly softened, about 3 minutes. Sprinkle flour over and cook, stirring often, until onions are coated, about 1 minute. Add milk and stir until thickened, about 1 minute. Stir in sour cream and season with S & P.

  4. Finish: To the tomato sauce, add reserved pasta water, veggies and half parsley and toss to combine. Pour into slightly oiled 9×13 baking dish. Spread cream sauce on top of pasta then sprinkle with Parmesan. Broil in the middle of oven until golden brown. Garnish with remaining parsley when plating.

Main Course