Cheesy Zucchini and Italian Sausage Ziti
Cheesy Zucchini and Italian Sausage Ziti is such an easy one-skillet dish that is super delicious and can be ready in about 45 minutes. As always, I will tell you to start with good quality ingredients, and this recipe is no exception. A good quality Italian sausage really makes a big difference in this recipe, and in any recipe calling for it! My husband EJ makes his own sausage from an old family recipe and it is spicy and oh so flavorful. It is worth the effort to find a local butcher shop, restaurant, or other source to keep a supply of good quality Italian sausage on hand in the freezer. It will truly upgrade all your recipes with Italian sausage.
This recipe calls for marinara sauce, which you can certainly use homemade. My Simple Italian Marinara Sauce can be found here. This is a staple that I keep a stash of in my freezer year round. BUT, I would be remiss to not say that Rao’s sauce is a fantastic substitute for homemade if you do not have any on hand. My favorite flavors of Rao’s are their Marinara and their Arabbiata. So so good! These jars are always in my pantry and my picky Italian husband will eat Rao’s with no complaint. Believe me, that is saying A LOT.
The zucchini sausage sauce cooks in one skillet — make sure you use a very large skillet with a lid. After you boil the ziti you do not drain the pasta. Rather, you scoop it out from the pot directly into the skillet. So you need to have a skillet large enough to accomodate both the sauce and the pasta with room to stir.
This Cheesy Zucchini and Italian Sausage Ziti is such a crowd pleaser! This recipe will easily serve 6-8 people with a green salad on the side. I like to serve it with my Favorite Italian Green Salad with Avocado and warm Chicago Italian bread. Super easy, super delicious dinner. Enjoy!
Cheesy Zucchini and Italian Sausage Ziti
Ingredients
- 3 to 4 cups marinara sauce can substitute a large jar of Rao's sauce
- 3 to 4 zucchini peeled, sliced and quartered
- 1 shallot chopped fine
- kosher salt, freshly ground black pepper, red pepper flakes to taste
- 1½ pounds good quality spicy Italian sausage can substitute mild sausage; if using sausage links, remove from casings
- ½ cup ricotta cheese
- ½ cup fontina cheese grated
- ½ cup parmesan cheese freshly grated; reserve some for serving
- 1 pound ziti
- chopped fresh parsley or dried parsley for serving
Instructions
- Put a large pot of salted water on the stove to boil.While the water is heating, in a large skillet with a lid, drizzle a small amount of olive oil in the bottom and add the Italian sausage. Over medium heat, brown the sausage, breaking it into pieces as it cooks. When it is almost cooked through, add in the shallot and the zucchini. Season with a bit of salt, pepper, and red pepper flakes. Cook, stirring constantly, until sausage is completely cooked , shallot is translucent, and zucchini is softened up a bit.
- Now add in the marinara sauce. Heat this zucchini sausage mixture over medium heat until just under boiling, nice and bubbly. Simmer, partially covered, for about 10 minutes. While the sauce is simmering, check to see if water is boiling and then add the ziti. Stir pasta occasionally while cooking to prevent it from sticking together.
- While the ziti is cooking, melt the ricotta cheese into the sauce, stirring until well blended. Then add in all of the fontina and most of the parmesan cheese, reserving a bit of the parmesan for serving. Stir until all the cheeses are well incorporated into the sauce.
- When the ziti is al dente, do not drain. Instead, take a large slotted spoon or pasta claw and drop the cooked ziti by spoonfuls directly into the zucchini sausage sauce. Stir until well combined.
- When all combined, serve Cheesy Zucchini and Italian Sausage Ziti immediately, sprinkled with a bit of parmesan cheese and parsley. A big green salad and some warm Chicago Italian bread are perfect sides with this dish. Mangia!