My mom and I made this while I was at home in June. This is just a souped up version of Mac and cheese and boy is it good. I had all intentions of making this for my fam, but a bout of nausea came over me and my mom had to take over. Thanks mom. This is a cooking light recipe from July 2008. Hope you enjoy!!
2 1/2 cups uncooked ziti
8 oz. chicken sausage ( I used two sausages)
1 tsp. olive oil
5 cups thinly sliced zucchini ( about 1 1/2 lbs.)
2 cups sliced onion
1/2 tsp. kosher salt
1/4 tsp. pepper
3 cloves garlic, minced
1/2 cup fat free, less sodium chicken broth
2 tsp all purpose flour
1/2 cup crumbled feta
1/2 cup shredded part skim mozzarella
- Preheat oven to 400.
- Cook pasta in boiling water 5 minutes; drain.
- Remove casing from sausages. Heat a large non stick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan ; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper and garlic. Cook 10 minutes or until veggies are tender, stirring occasionally.
- Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11x7 inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400 for 20 minutes or until bubbly an lightly browned. Yield 6 servings.
THE VERDICT: Perfect comfort food with some added vitamins from the zucchini. This is a great recipe for using up pantry items and produce.