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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I had some fresh zucchini I needed to use up and found this recipe in the2008 Better Homes and Gardens Annual Recipes.This is a nice change from the red-sauced pasta bakes.Mild or hot Italian sausage can be used. The Italian dressing is a nice flavorful tang in the background flavor of the dish . Ingredients:
1 1/3 lbs italian sausages, sliced 1/2-inch thick |
1 tablespoon olive oil |
1 (12 ounce) package shell macaroni (medium-size) |
1/2 cup italian salad dressing |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 (8 ounce) carton sour cream |
1 (8 ounce) package italian cheese blend, shredded |
2 tablespoons all-purpose flour |
3 garlic cloves, minced |
2 medium zucchini, halved lengthwise and sliced 1/2-inch thick |
Directions:
1. Preheat oven to 350.
2. In large skillet cook sausage in hot oil until no longer pink, stirring frequently.
3. Drain in colander.
4. Meanwhile, cook pasta according to package directions;drain over sausage in colander.
5. In large bowl, combine salad dressing, soup, sour cream, 1 cup of the cheese, flour and garlic.
6. Stir in squash and sausage/pasta mixture.
7. Pour into 3-quart rectangular baking dish.
8. Cover with foil and bake 25 minute.
9. Uncover; sprinkle with remaining 1 cup cheese.
10. Bake 5 minute more or until hot and bubbly.
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