Tuesday, November 6, 2012

Velveeta Sausage Bake

Velveeta sausage Bake.

Here's what you need.....
1 1/2 cups penne pasta, uncooked.
1 lb Italian sausage
3 cups halved zucchini slices.
 1 red pepper, chopped.
1 can (8 0z.) pizza sauce.
1/2 lb. (8 0z.) Velveeta, cut into 1/2 inch cubes
1/2 cup Kraft grated Parmesan cheese.

How to make it......
Heat oven to 350.
Cook pasta as directed, omitting salt.
Meanwhile, brown sausage in a 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 minutes. or until veggies are crisp tender, stirring occasionally.
Drain pasta. Add to sausage mixture with Velveeta: mix lightly.
Spoon into a pre-greased 13x9 inch baking dish. Top with Parmesan.

Bake 15 to 20 min. or until heated through.
And now Craig's modifications......
Use extra lean ground beef instead of sausage.
Add 1/4 package of low sodium taco seasoning when browning meat.
Use 2% Velveeta cheese.
Use 1 cup shredded carrots and 1 cup zucchini instead of 3 cups zucchini.
Used fat free shredded cheddar cheese on top instead of Parmesan.
Garnish with diced green onion and diced tomato when serving.
It was delicious! and enough for leftovers too!


  1. That looks good. I might have to give this a try. I'm still using Craig's meatloaf technique. My friends enjoy it so much one of them actually bought me a meatloaf pan from William Sonoma.

  2. Hey! What happened to the Apricot-Onion pork?