Cheesy Italian Zucchini Noodle Casserole

• 3 - 10 oz. packages of zucchini noodles (or make your own!)
• 1.5 tsp. salt
• 1 tbsp. olive oil
• 1 - 14 oz. package chicken Italian sausage, casing removed
• 1.5 cups diced onion
• 1 tbsp. chopped garlic
• 1 - 15 oz. can petite diced tomatoes with garlic and olive oil
• 1 - 8 oz. can tomato sauce
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. dried oregano
• 1/2 tsp. salt
• freshly ground black pepper
• 1 tbsp. freshly minced parsley
• 1 tbsp. freshly minced basil
• 3/4 cup part skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 - 8 oz, package shredded mozzarella cheese

Put a colander on top of a large bowl and dump the zucchini noodles into the colander, cutting the noodles up into smaller pieces. Toss the zoodles with 1.5 tsp. salt, letting them drain excess water into the bowl while you make the sauce.

Add the 1 tbsp. olive oil to a large pan and add the sausage, breaking it up with a wooden spoon, until no longer pink.  Remove the sausage to a bowl and set aside.

In the same pan, add the onions and cook until becoming translucent, about 5 minutes.  Add the garlic and continue to cook for another minute, continuously stirring.  Add the canned tomatoes, tomato sauce and cooked sausage to the pan, along with the red pepper flakes, oregano, 1/2 tsp. salt, parsley and basil and generously season with freshly ground black pepper.  Let simmer for 10 minutes.

Preheat oven to 350F.

While the sauce is simmering, use a clean dish towel to ring out any remaining water from the zucchini.    Add the zoodles to the sauce and stir to mix well.

Transfer the mixture to a 11x13 baking dish sprayed with cooking spray and spread into an even layer.  Scoop dollops of the ricotta cheese over the top and press it into the zoodle sauce mixture. 

Sprinkle the Parmesan over the top and cover with the shredded mozzarella.

Bake for 35 minutes, until the top is lightly browned and the sauce is bubbling.  Let rest for 10 minutes before serving.

Enjoy!!