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Ingredients
| alfredo pasta sauce: 1/2 cup |
| italian sausage: 1 lb |
| zucchini squash (chopped): 1 cup |
| canned pizza sauce: 1 cup |
| parmesan cheese: 0.5 lb |
| parmesan cheese (grated): 1/2 cup |
VELVEETA Italian Sausage Bake
Credit: www.kraftrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
COOK pasta as directed on package, omitting salt. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.
DRAIN pasta. Add to sausage mixture with VELVEETA; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with Parmesan.
BAKE 15 to 20 min. or until heated through.
Kraft Kitchens Tips Healthy Living Trim 40 calories and 9 grams of fat per serving by preparing with extra-lean ground beef and VELVEETA 2% Milk Pasteurized Prepared Cheese Product. Kid Friendly Prepare as directed, substituting 1 lb. lean ground beef for the sausage and 1 cup each shredded carrots and zucchini for the 3 cups sliced zucchini. Also, try using a fun pasta shape, such as wagon wheels. VELVEETA Sausage and Rice Casserole Omit pasta. Prepare as directed, adding 1-1/2 cups uncooked instant white rice and 1-1/2 cups water to the meat mixture along with the VELVEETA. Increase the baking time to 35 to 40 min. or until rice is tender and casserole is heated through. Makes 8 servings.