I tried this layered casserole without including any kind of ricotta/egg mixture, and it held together nicely and tastes great. It’s simple and can be prepped with pantry items and some vegetables from the crisper drawer!
1 lb. penne, ziti, or spiral pasta
1 jar spaghetti sauce
1 zucchini
1 summer squash
mozzarella cheese
Parmesan cheese
Italian sausage, optional
Wash and slice vegetables on the diagonal, 1/4″ thick. Saute in a pan with a little olive oil to give some color, sprinkling with a mixture of seasonings: salt, pepper, parsley, garlic powder.
Boil pasta, drain, and combine in a large bowl with sauce. Give the jar a little rinse with 1/4 c or less water, and add that into the combination.
Spray a 9×13 casserole dish or two smaller dishes, and layer half of the pasta mixture into the bottom of pan(s). Sprinkle some of both cheeses, and then layer the slices of browned zucchini and squash. Cover with remaining pasta/sauce mixture and top with more cheese, finally decorating the top with browned sausage if desired.
Can be frozen, saved in the refrigerator for another day, or baked until the cheese melts and then served.
Leave a Reply