Before going gluten free I was a lover of pasta!  Our family thrived on at least one pasta dish every week!  Baked Sausage and Mushroom Rotini was a favorite of ours.  I recently came up with a simple way to make this dish “two ways.”  I make one gluten-ful dish for the boys in my family and a separate GF version for myself using zucchini.

My GF version is full of veggies, and in all honesty, I don’t really miss the pasta anymore.  You could always use a GF pasta but I prefer just skipping it.  By substituting zucchini for pasta I increase my vegetable intake which is always a good thing.

Ingredients

• zucchini (If I am making this “two ways” I use 1-2 small zucchinis.  If you are making only a GF version you will need at least 3.)
• 8 oz fresh mushrooms
• 1 package Italian sausage links (remove casings)
• 1/2 cup chopped onion
• 2-15 oz diced tomatoes with basil and garlic
• 6 oz tomato paste
• 2 cloves minced garlic
• 1 cup mozzarella (optional)
• 1/2 cup fresh parmesan
• red pepper flakes

*If you are making a gluten-ful version you will need a box of your favorite pasta, rotini seems to work well.

Details GF Version

1. Preheat oven to 350 degrees.
2. Break up the sausage and add it to a skillet.  Cook the sausage, mushrooms, onions and minced garlic on medium heat.
3. When the sausage is no longer pink and veggies are tender drain the fat.
4. While the meat is cooking, cut the zucchini in half lengthwise then slice it.  Place the zucchini in a baking dish.
5. Add the undrained tomatoes and tomato paste to the skillet along with 1/3 cup of water.  Stir well.
6. Add the tomato and sausage mixture to baking dish containing the zucchini.  Stir to evenly distribute the sausage and mushrooms.
7. Cover the dish with a lid or aluminum foil and bake for 20 minutes.
8. Uncover and sprinkle with parmesan cheese.  (This is a good point to add mozzarella if desired.)
9. Bake uncovered for an additional 10 minutes or until heated through.
10. Season with red pepper flakes if desired.  Enjoy!

If you would like to make this dish “two ways” to accommodate your gluten loving family and friends it is very easy!

• While the meat is cooking, make half a box of your desired pasta according to the directions.
• Have two baking dishes ready.  Once the pasta is cooked, add it to the second baking dish.  Then divide the tomato, mushroom and meat mixture between the two.
• My family loves cheese so on the gluten full dish I add mozzarella.
• Follow the GF version for baking instructions.

Enjoy!