Author Notes
Sausage and Peppers with Zucchini Noodles & hearty pasta sauce, topped off with yummy melted blend of Mozzarella, Asiago, & Parmesan cheese. —Holly
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Ingredients
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1 tablespoon
olive oil
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1 pound
spicy Italian chicken sausauge
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1 pound
sweet Italian chicken sausage
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3
peppers (red, orange, and yellow) chopped into 1-inch x 2-inch strips
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2
medium onions rough-chopped into 1-inch pieces
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6
garlic cloves, smashed & rough chopped
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1 teaspoon
salt & pepper
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3
small zucchini, zoodled
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1
23-ounce jar of your favorite pasta sauce (I used Ragu's new Homestyle Thick & Hearty Roasted Garlic)
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10
fresh basil leaves, cut into long thin strips
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4 ounces
each of these 3 cheeses, shredded: Mozzarella, Parmesan, & Asiago
Directions
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Preheat oven to 375 degrees.
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Cook sausage in olive oil for 10-12 minutes over medium-high heat (turning over once) and set aside.
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Cook peppers and onions in the same pan for 8 minutes. Add garlic, salt and pepper and cook for 4 more minutes.
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While the vegetables are cooking, zoodle your zucchinis. Then cut the strands into ~8 inch pieces (this does not have to be precise, but cutting the zoodles now will make it easier to serve).
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Stir the pasta sauce into the pan with the peppers and onions. Slice the sausage into ½ inch pieces and add to the pan as well.
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Fold zucchini noodles and basil into the mixture and allow to cook for 4 minutes on medium-low. Transfer to a 9x13 baking dish, and top with cheese.
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Bake on 375 degrees for 10-15 minutes, until cheese is melted.
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