Every time I make this recipe it comes out differently depending on which vegetables I’m working with, but the main idea is pretty much the same. I normally serve this with a side salad and garlic bread, but this time I served it with freshly baked Sun Dried Tomato Basil Bread.
- 1 lb. italian sausage
- 1 small onion, chopped
- 2 zucchini, chopped
- 1 14.5 oz. can diced tomatoes, drained (I prefer the ones with the seasonings added)
- 2 or 3 splashes white cooking wine
- 4 T. parmesan cheese
- 1 bag shredded mozzarella cheese
- 1 jar spaghetti sauce
- 1 box large shells
Brown meat with onions, adding zucchini once meat has started to brown. Drain excess grease and return to pan. Add drained tomatoes, cooking wine, parmesan cheese, 1/4 cup mozzarella and 1/2 to 3/4 cup spaghetti sauce (enough to make filling stick together). Boil noodles to al dente and rinse with cold water.
Preheat oven to 350 degrees.
Pour a small amount of spaghetti sauce into the bottom of a 9×13 pan (to keep noodles from sticking to bottom). Fill noodles with filling. If you want to be all proper use a spoon… but it takes forever. Just use your hands.
Once all noodles have been filled, pour remaining spaghetti sauce over noodles and bake, covered, for about 30 minutes or until heated through. Sprinkle remaining mozzarella over top and bake 1o minutes longer.