Lunch: Italian Pasta Bake

Fresh celery, onion and zucchini swirl with Italian sausage in this quick-prep savory pasta meal.

This recipe includes superfoods such as:

Basil

Health benefits of Italian Pasta Bake

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 1/2 cups uncooked mostaccioli or penne pasta
1/2 lb bulk pork Italian sausage
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
1 small zucchini, sliced, slices quartered (1 cup)
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup shredded mozzarella cheese (2 oz)

Instructions

Heat oven to 350 °F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and onion is tender; drain. Stir in celery, zucchini, tomato sauce, diced tomatoes and mushrooms. Heat to boiling; reduce heat. Cook 5 to 10 minutes. Remove from heat. Add cooked pasta; stir gently to mix. Pour into baking dish.
Spray sheet of foil with cooking spray; place sprayed side down on baking dish, and seal tightly. Bake 15 minutes.
Uncover; sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until casserole is bubbly and cheese is melted.

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