There is nothing I love more than the comfort of a good pasta dish.  And today's recipe for two gives me just that.  It's warm, hearty and delicious.  Plus, the ground Italian sausage provides lively flavors, and the zucchini gives this dish a wonderful crunch, making it -- what I believe to be -- the total pasta package!

Pasta Casserole
Total Time: 30 minutes
Prep: 20 minutes
Cook: 10 minutes

What you'll need
2 cups penne or rigatoni pasta, uncooked
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
8 ounces ground Italian sausage (you can use lean turkey sausage if you want to cut down on fat and calories)
1/2 zucchini (or 1/4 zucchini and 1/4 yellow squash)
1 leek, diced
1/4 cup white wine
1/4 cup chicken stock 
2 tablespoons basil, chopped
1 tablespoon ricotta cheese or Boursin cheese (optional)
salt and pepper

Directions
1. Preheat oven to 350 degrees F. 
2. Cook pasta according to package directions. 
3. In a medium skillet saute sausage over medium heat until it is cooked through.
4. Stir in leek and zucchini.  Saute for 1 minute. 

5. Turn heat to high, add wine.  Stir until wine is evaporated. Add chicken stock and stir until it is slightly reduced.  Return heat to medium and simmer for 1 to 2 minutes. 
6. Add basil, marinara and 1/2 cup shredded mozzarella cheese.  Mix well.  
*Note -- you can also mix in 1 tablespoon of Boursin cheese or ricotta cheese for a little extra flavor.

7. Stir in cooked pasta.  Mix well until noodles are evenly coated in sauce.  Season with salt and pepper to taste. 

8. Transfer to a casserole dish and top with 1/2 cup mozzarella cheese. 

9. Bake for 8 to 10 minutes or until heated through. 

10. Serve and enjoy!