Best 4 Kates Baked Italian Sausage Zucchini Yellow Squash Rigatoni Recipes

Craving a hearty and flavorful Italian dish? Look no further than Kate's Baked Italian Sausage, Zucchini, Yellow Squash, and Rigatoni. This delectable recipe combines the savory flavors of Italian sausage, tender zucchini, sweet yellow squash, and hearty rigatoni pasta, all baked together in a rich and flavorful tomato sauce. The result is a symphony of flavors that will tantalize your taste buds and leave you craving more.

In addition to the main recipe, the article also includes two bonus recipes: a scrumptious Italian Sausage and Peppers Skillet and a refreshing Zucchini and Yellow Squash Salad. These recipes offer complementary flavors and textures, allowing you to create a complete and satisfying Italian meal. Whether you're a seasoned cook or a beginner in the kitchen, Kate's Baked Italian Sausage, Zucchini, Yellow Squash, and Rigatoni is sure to become a favorite in your culinary repertoire.

Let's cook with our recipes!

ITALIAN SAUSAGE AND ZUCCHINI

Italian Sausage and Zucchini image

This goes in the quick and easy category...and yummy too! Serve over cooked rice or pasta.

Provided by Michelle W

Categories World Cuisine Recipes European Italian

Time 45m

Yield 6

Number Of Ingredients 5

Ingredients

1 ½ pounds Italian sausage links
2 small zucchini, sliced
1 small yellow squash, sliced
½ cup chopped onion
1 (14.5 ounce) can stewed tomatoes, with liquid

Steps:

In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 10.5 g, Cholesterol 44.6 mg, Fat 21.6 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 7.5 g, Sodium 1096.8 mg, Sugar 5 g

ITALIAN SAUSAGE RIGATONI BAKE

Italian Sausage Rigatoni Bake image

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

Ingredients

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

Steps:

Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

KATE'S BAKED ITALIAN SAUSAGE ZUCCHINI YELLOW SQUASH RIGATONI

Kate's Baked Italian Sausage Zucchini Yellow Squash Rigatoni image

Baked rigatoni topped with Italian sausage meat sauce, sautéed zucchini and yellow squash, melted ricotta and mozzarella cheeses, and a Parmesan garlic breadcrumb topping. This is a complete meal of protein, healthy veggies, and whole grains all in one baked dish.

Provided by Garden Gate Kate

Categories One Dish Meal

Time 2h

Yield 1 casserole, 16 serving(s)

Number Of Ingredients 37

Ingredients

extra virgin olive oil
1 large onion, chopped
1 lb mild Italian turkey sausage
1 lb ground beef (or additional 1 lb mild Italian turkey sausage)
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans diced tomatoes
2 cups water
1 tablespoon dried basil
2 bay leaves
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
salt, to taste
1 1/2 teaspoons sugar
1/4 cup white wine (optional)
2 tablespoons fresh parsley, chopped
3 zucchini, sliced in 1/2 inch rounds
3 yellow squash, sliced in 1/2 inch rounds
garlic powder
onion powder
salt and black pepper
extra virgin olive oil
2 cups breadcrumbs (I grind 5 slices of whole wheat bread in a food processor)
1/2 teaspoon dried marjoram or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt, to taste
2 tablespoons extra virgin olive oil
1 cup parmesan cheese
16 ounces penne rigate (I use whole wheat Penne Rigate, any kind of tube or spiral pasta will be fine)
16 ounces ricotta cheese
12 ounces mozzarella cheese, shredded
2 -3 eggs
1/4 teaspoon black pepper

Steps:

ITALIAN SAUSAGE MEAT SAUCE: Caramelize onion in olive oil. Remove casings from sausage and add sausage and ground beef to pan breaking into bits and browning. Add garlic and sauté two minutes more. Stir in crushed tomatoes, tomato paste, diced tomatoes, water, basil, bay leaves, red pepper flakes, black pepper, salt, sugar, and wine. Boil and simmer, covered, for at least 40 minutes up to 3 hours. Add chopped parsley to Meat Sauce during the last 15 minutes of simmering sauce.
SAUTEED SQUASH: Sprinkle squash with garlic powder, onion powder, salt and pepper. Sauté squash in olive oil until browned on both sides. Transfer to drain on plates lined with paper towels.
PARMESAN GARLIC BREADCRUMB TOPPING: Combine breadcrumbs, marjoram or oregano, garlic powder, onion powder, black pepper, salt, sugar, olive oil, and Parmesan cheese.
PASTA: Boil salted water for pasta. Cook pasta according to package directions.
CHEESE MIXTURE: Combine ricotta cheese, mozzarella cheese, eggs, and black pepper.
ASSEMBLY: Preheat oven to 350F degrees. Grease a large baking pan with olive oil. In baking pan, spread pasta across the bottom coating with a small amount of olive oil. Remove bay leaves from Meat Sauce. Top pasta with half of Meat Sauce. Place Sautéed Squash at an angle half in half out of Meat Sauce. Top Sautéed Squash with other half of Meat Sauce.
Spread dollops of Cheese Mixture evenly across the top of the Meat Sauce. Sprinkle Breadcrumb Topping evenly over dish.
Bake at 350F degrees for 40 minutes or until crumbs are golden and dry and sauce is bubbly.

Nutrition Facts : Calories 495.1, Fat 21.2, SaturatedFat 8.8, Cholesterol 95, Sodium 890.6, Carbohydrate 48, Fiber 5.3, Sugar 9.7, Protein 29.6

LOW COUNTRY ZUCCHINI AND YELLOW SQUASH

Low Country Zucchini and Yellow Squash image

A good side dish and gives the squash a new twist! The original recipe calls for bacon or bacon drippings. You may substitute chicken bouillon cubes instead.

Provided by Miss Annie

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 medium zucchini, sliced 1/4 inch thick
2 medium yellow squash, sliced 1/4 inch thick
1 sweet bell pepper, cut in 1 inch pieces
1 medium onion, diced
4 fresh tomatoes, medium size crushed (or 2 cans stewed tomatoes)
1/4 teaspoon dried rosemary
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon bacon drippings (or 2 chicken bouillon cubes)

Steps:

Place all ingredients in a medium saucepan and cook on medium heat, covered, 8-10 minutes.

Tips:

Choose fresh, firm vegetables. Zucchini and yellow squash should be firm to the touch and free of blemishes. Italian sausage should also be fresh and free of any signs of spoilage.
Slice the vegetables evenly. This will help them cook evenly and prevent them from becoming mushy.
Brown the Italian sausage before adding it to the vegetables. This will help to develop its flavor and prevent it from becoming dry.
Use a good quality marinara sauce. This will make a big difference in the overall flavor of the dish.
Don't overcook the zucchini and yellow squash. They should be tender but still slightly firm.
Serve the dish immediately. This is when it will be at its best.

Conclusion:

Kate's Baked Italian Sausage, Zucchini, Yellow Squash, and Rigatoni is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy dinner option, give this recipe a try.