“Enjoy all the flavours of lasagna made in a fraction of the time, perfect for a busy weeknight meal. Italian sausage and zucchini in a creamy tomato sauce is served over baby pasta shells and topped with mozzarella cheese.” - by Dairy Farmers of Canada Real Cream
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Remove sausage meat from casings and crumble into large deep pot. Place pot over medium-high heat and cook breaking up meat with a spoon for about 5 min or until no longer pink. With a slotted spoon, transfer meat into a bowl; discarding any fat left in the pot.
- Return pot to medium-high heat and add butter, mushrooms, zucchini and Italian seasoning. Cook, stirring for about 8 min or until no liquid remains from mushroom mixture. Return meat with any accumulated juices to pot and add tomatoes.
- Whisk flour into cream and add to pot along with the water and pasta. Increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally for about 10 min or until pasta is tender but firm. Season to taste with salt (if using).
- Divide cheese among soup bowls and ladle soup over top to melt cheese.
Nutrition
Amount Per Serving (8 total)
- Calories
- 282 cal
- 14%
- Fat
- 17.1 g
- 26%
- Carbs
- 16.3 g
- 5%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"This was really tasty. It was odd as a soup, though. It would be better as a regular pasta dish. Next time I'll leave out the water and add a little more cream or milk to just make a sauce...." See more"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
