Spaghetti Zucchini Bake: Pasta Food Storage Recipes

Posted by Crystal-Everyday Food Storage on Wednesday, July 16, 2008 · Comments

Spaghetti Zucchini Bake in the pan. Doesn’t it look DELICIOUS?!

Here it is on the plate. I love all of that great color. We all eat with our eyes first and I’ve definitely found that it tastes better when it has a lot of color and looks great on the plate. This recipe is full of things your kids love! Spaghetti sauce, pasta, and cheese just to name a few and a lot of it can come from your 3-month supply of food. This meal is fast to make and take only 30 minutes to prepare. It’s a great twist on an old classic!

Spaghetti Zucchini Bake-serves 8

1 lb. Penne or Macaroni Pasta
1 1/2 lb. Italian Sausage, cooked and cut into bite size pieces or Meatballs (Costco has GREAT Italian meatballs)
2 cans 14 oz. Diced Tomatoes
1-2 cans Mushrooms (optional)
1 can Tomato Paste
1/4 C. Dehydrated onions, hydrated
1-2 Cloves of Garlic
4-5 C. Zucchini, cut into large chunks
1 t. Oregano
2 t. Basil
2 C. Mozzerella Cheese, grated
Salt to Taste

1. Cook your pasta in boiling water until tender.
2. Combine diced tomatoes, mushrooms, tomato paste, hydrated onions, garlic, oregano, and basil in large pot. Heat to boiling and simmer for 5- 10 minutes.
3. While the noodles are cooking, grill Italian sausage. (Or if you’re using the frozen meatballs from Costco, you can just microwave them…EASY!)
4. Place zucchini chunks in a bowl and microwave for 3 minutes (just to cook them slightly).
5. Add zucchini and meat to sauce and simmer for 5 minutes. Add in noodles and 1 C. of cheese and stir. If you don’t want to heat up your oven just place remaining cheese on the table for people to top theres with.
6. Place Spaghetti Zucchini Bake in a 9×13 casserole dish and top with remaining cheese. Place under broiler until cheese is melted. Make sure and watch it so the cheese doesn’t burn.

**Make ahead tip** You can make this meal in the morning (do everything but place under the broiler) and place in the fridge. To re-heat place it in the oven at 350 for 1/2 hour or until the cheese is melted.

Bon Apetite!

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

Filed under Dinner, Easy, Garden, General Food Storage Information, Long Term Food Storage, Make Ahead Meal, Short Term Food Storage · Tagged with

Megan

Great recipe. Very yummy.

Stephanie @ Keeper of the Home

I made this tonight for my family and it was a hit! My husband isn't a huge zucchini fan, and he didn't even notice that's what was in it. When I told him, he said he didn't mind, and I could make it any time. Thanks! I'm always looking for ways to use up the zucchini from my garden!

Shayleen Lunt

I made this last night for dinner with the missionaries. It was a hit! Definitely adding it to my cook book and I'm excited for when the tomatoes ripen because I'll use those instead of the canned tomatoes. I did add more italian seasoning, garlic salt & a little parmesan. Thanks for helping me finally get a good zucchini type casserole dish!

Muum

that looks good! I'll check back again for more zucchini recipes. love your blog.

Anna M.

mmmmmmmmm...looks yummy! Thanks for another great way to use up all of my zucchini!

Matt

This spaghetti dish looks amazing! I can't wait to try it.