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Favorite Italian Casserole Recipe

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Lee Sauers of Mifflinburg, Pennsylvania suggests serving this hearty pizza-flavored dish with toasted garlic bread and a tossed salad.

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Favorite Italian Casserole Recipe

Prep: 25 min. Bake: 30 min.

Yield: 3 Servings

25 30 55

Ingredients

3 ounces uncooked spaghetti
1 Johnsonville® Mild Italian Sausage link, casing removed
1 small onion, sliced
1 small zucchini, sliced
Dash pepper
1 bacon strip, cooked and crumbled
1/4 cup shredded Parmesan cheese
1 cup spaghetti sauce, divided
2 tablespoons chopped sweet red pepper
1/2 cup shredded part-skim mozzarella cheese
12 slices pepperoni
Dash each dried oregano, thyme and basil

Directions

Cook spaghetti according to package directions. Meanwhile, crumble sausage into a small skillet; add onion. Cook over medium heat until meat is no longer pink; drain.
Drain spaghetti. Arrange zucchini in a shallow 1-qt. baking dish coated with cooking spray; sprinkle with pepper. Layer with bacon, Parmesan cheese, 1/2 cup spaghetti sauce, spaghetti, remaining sauce, red pepper, sausage mixture, mozzarella cheese and pepperoni.
Sprinkle with herbs. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender. Yield: 3 servings.

Nutritional Facts 1 serving (prepared with turkey sausage and turkey pepperoni) equals 356 calories, 14 g fat (6 g saturated fat), 48 mg cholesterol, 1,018 mg sodium, 35 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Italian Casserole in Cooking for 2 Summer 2007, p20

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Favorite Italian Casserole (2)

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Favorite Italian Casserole

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Reviewed on Nov. 09, 2011 by daisykent_5

This was okay. I think you should bake it the minimum amount of time, maybe a little less so the cheese doesn't get so hard. It's a good combination of flavors. But it's a lot of time spent for a simple meal in my opinion.

Reviewed on Jun. 19, 2010 by freedom3

This is a wonderful dish that I made several years ago from the recipe out of the magazine. I had lost the recipe and wanted to make it again. My husband and I love it.