Ingredients
1 1/2
cups uncooked mostaccioli or penne pasta
1/2
lb bulk pork Italian sausage
1
medium onion, chopped (1/2 cup)
1
medium stalk celery, sliced (1/2 cup)
1
small zucchini, sliced, slices quartered (1 cup)
1
can (15 oz) tomato sauce
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1
jar (4.5 oz) sliced mushrooms, drained
1/2
cup shredded mozzarella cheese (2 oz)
Preparation
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and onion is tender; drain. Stir in celery, zucchini, tomato sauce, diced tomatoes and mushrooms. Heat to boiling; reduce heat. Cook 5 to 10 minutes. Remove from heat. Add cooked pasta; stir gently to mix. Pour into baking dish.
Spray sheet of foil with cooking spray; place sprayed side down on baking dish, and seal tightly. Bake 15 minutes.
Uncover; sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until casserole is bubbly and cheese is melted.
