Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees. | 2. Bring a large pot of salted water to a boil. | 3. Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs. | 4. Place the zucchini in a colander and sprinkle with the salt. | 5. Cover with a plate (press down on the zucchini), weighted down with a heavy object. | 6. The salt will draw the liquid from the zucchini; the plate will help squeeze it out. | 7. Allow the zucchini to sit for about 20 minutes. | 8. Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces. | 9. In a large, deep sauté pan, heat 2 tablespoons of the oil over medium-high heat. | 10. Add the vegetable-pancetta mixture and the garlic. | 11. Sauté for 5 to 6 minutes. | 12. Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through. | 13. Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes. | 14. Add the tomato sauce and broth. | 15. Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes. | 16. You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake. | 17. Set the sauce aside, and cook the pasta in the boiling water according to the package directions. | 18. Do not overcook; the pasta should hold its shape. | 19. While the pasta is cooking, rinse the zucchini. | 20. Wrap in a clean, dry kitchen towel and squeeze out all the moisture. | 21. Heat 1 to 2 tablespoons of the remaining oil. | 22. Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes. | 23. Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan. | 24. They should be softened but not mushy. | 25. Remove and set aside. | 26. Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water. | 27. Remove 1 cup of the pasta sauce from its pan and warm the remainder. | 28. Add the pasta and reserved pasta water to the sauce in the pan and toss well. | 29. Add the zucchini and mozzarella and stir well. | 30. Spoon the pasta mixture into the prepared casserole pan. | 31. Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano. | 32. Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through. | 33. Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian breadcrumb	1/2	cup		75.65	0.0	16.83	0.425
zucchini	1	lb	quartered cut	95.2545	14.1067	12.2924	1.8144
salt	1	teaspoon		-	-	-	-
onion	1/2		sweet	22.0	5.1370000000000005	0.605	0.055
celery	1/2 - 1	stalk		0.0	0.0	0.0	0.0
carrot	1/2 - 1			0.0	0.0	0.0	0.0
pancetta	3	ounces	cut cut	75.65	0.0	16.83	0.425
olive oil	4 -6	tablespoons		0.0	0.0	0.0	0.0
garlic	6	cloves	sliced	26.82	5.9508	1.1448	0.09
italian sausage	3/4			1177.0736	2.2113	48.4777	106.583
red wine	3/4	cup		-	-	-	-
tomato sauce	1 3/4	3/4		-	-	-	-
beef broth	1 3/4	3/4		29.4	0.168	4.788	0.924
rigatoni pasta	1	lb		75.65	0.0	16.83	0.425
mozzarella cheese	4	ounces	smoked grated	367.4094	30.8669	15.3768	20.2642
romano cheese	1/4	cup	grated	-	-	-	-
red pepper flake	1	pinch		75.65	0.0	16.83	0.425
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.