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Favorite Italian Casserole

 Favorite Italian Casserole
We usually have toasted garlic bread and a tossed salad with this hearty pizza-flavored dish. —Lee Sauers, Mifflinburg, Pennsylvania
3 ServingsPrep: 25 min. Bake: 30 min.


  • 3 ounces uncooked spaghetti
  • 1 Johnsonville® Mild Italian Sausage Links 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


  • 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

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Favorite Italian Casserole (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.