Ingredients
1 package (16 ounces) penne pasta1 pound bulk Italian sausage1 tablespoon butter1 tablespoon olive oil1 medium onion, finely chopped1 medium carrot, finely chopped1-1/2 teaspoons dried oregano1 teaspoon salt1/2 teaspoon pepper1 small zucchini, halved lengthwise and sliced1 cup chopped fresh mushrooms6 garlic cloves, minced1 can (15 ounces) tomato sauce1 jar (14 ounces) pasta sauce with meat2 cups shredded part-skim mozzarella cheese Minced fresh parsley, optional
Preparation
Preheat oven to 350°. Cook pasta according to package directions for al dente; drain and transfer to greased 13x9-in. baking dish. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and remove from pan.
In same skillet, heat butter and oil over medium-high heat. Add onion, carrot, oregano, salt and pepper; cook and stir 5 minutes. Add zucchini, mushrooms and garlic; cook and stir 6-8 minutes longer or until vegetables are tender.
Stir in tomato sauce, pasta sauce and sausage; pour over pasta. Sprinkle with cheese (dish will be full). Cover casserole with a piece of foil coated with cooking spray. Bake 10 minutes. Uncover; bake until golden brown and cheese is melted, 15-20 minutes longer. If desired, sprinkle with fresh parsley. Let stand 10 minutes before serving.
