A Taste
Zucchini Parmigiana
of Autumn
Fall is in the air! The weather is crisp, the
leaves are ablaze with color and autumn
harvests of seasonal vegetables are plentiful.
Butternut squash, corn, eggplant and
zucchini—hearty in flavor and even better
when mixed with Sargento Artisan Blends
cheese—are savored in these delicious from
oven-to-table one-dish meals.
Whether entertaining or cooking a casual
family dinner at home, be sure to have fun
in the kitchen this Fall with bold, seasonal
flavors using this Sargento recipe guide
developed by Mara Papatheodorou,
contributor to Bon Appétit and The Food
Network. From Baked Penne with
Eggplant, Tomatoes, Olives and Cheese to
Zucchini Parmigiana, each of these hearty
Fall meals are perfect for keeping you warm
and full during the cooler weather.
2
Prep Time: 15 min., Cook Time: 50 min., Serves: 8
tsp. olive oil
1 medium yellow onion, chopped
1 Tbsp. minced garlic
1/2 cup chopped fresh basil
1 pound extra lean ground beef
3 cups (24 oz.) tomato and basil pasta sauce, divided
9 small zucchini, each cut lengthwise into 4 slices
21/2 cups (10 oz.) Sargento® Artisan Blends™
Shredded Parmesan Cheese, divided
Coarse ground black pepper (optional)
Preheat oven to 350°F.
Heat olive oil in a heavy medium saucepan over
medium heat. Add onion, garlic and basil. Sauté
2-3 minutes. Add ground beef and cook about
6-8 minutes until brown. Drain liquid; return meat
mixture to saucepan and add 2 cups pasta sauce. Stir well
and simmer 10 minutes on low heat.
Meanwhile, cook zucchini in boiling salted water until
tender, about 2 minutes. Rinse under cold water; drain
well and pat dry.
Spread remaining tomato and basil pasta sauce on
bottom of a 9x13-inch casserole dish. Top with 1/3
zucchini and spoon 1/2 meat mixture over zucchini.
Sprinkle with 1 cup cheese. Repeat layering with 1/3
zucchini, remaining meat mixture and 1 cup cheese. Place
remaining zucchini on top and sprinkle with remaining
cheese. Bake for about 30 minutes until cheese begins to
brown. Let stand 5 minutes before serving. Serve with
pepper, if desired.
2
Pizza Pie Pizzazz
Prep Time: 15 min., Cook Time: 55 min., Serves: 8
tsp. olive oil A Taste
11/2 lbs. bulk Italian sausage
of Autumn
4 oz. pepperoni slices, chopped
1 Tbsp. minced fresh garlic
3 cups (24 oz.) Italian sausage pasta sauce
1 pkg (8 oz.) sliced mushrooms
2 Tbsp. cornmeal, divided
2 cups (8 oz) Sargento® Artisan Blends™ Shredded
2
Mozzarella & Provolone Cheese, divided
(9-inch) pie crusts One-Dish Meals
Preheat oven to 425°F.
from
In a heavy skillet, heat oil and brown sausage, pepperoni
and garlic, about 10 minutes. Remove excess liquid from
skillet. Add pasta sauce and mushrooms. Simmer
15 minutes on low heat. Fold in 1 tablespoon cornmeal
and 1-1/2 cups cheese; set aside to cool slightly.
Place one crust in a deep 9-inch pie plate. Sprinkle
remaining cornmeal on bottom of crust and top with
remaining cheese. Add meat mixture and cover with the
remaining pie crust. Seal and flute edges of crust. Make
6 small slits in top crust.
Bake until crust is golden brown, about 30 minutes. Let
stand 10 minutes before serving.

One-Dish Meals
from
Baked Penne with Eggplant,
Tomatoes, Olives and Cheese –
This vegetarian pasta dish features eggplant, tomatoes,
olives, and Mozzarella and Provolone cheese –
perfect for entertaining or bringing to a potluck party.
Farfalle Bake with Butternut Squash,
Prosciutto, Rosemary and Mozzarella Cheese –
All of the hearty elements of autumn are complemented by
whole milk Mozzarella cheese and light cream in this luscious
dish. Rustic yet refined, your guests will be impressed
with this centerpiece meal option!
Hot Corn, Cheese and
Chive Casserole –
When corn, cheese and chives come together for this
delicious casserole, the result is rich flavor. This casserole is
ideal as a side dish or as a main course when served
with a fresh green salad and biscuits.
Zucchini Parmigiana –
Zucchini is the twist in this take on a mouthwatering
old-fashioned Italian casserole classic with
tomatoes and Parmesan cheese.
Pizza Pie Pizzazz –
It’s pizza and pie all in one! Terrific for a weekend lunch or
dinner, your family and guests will love this
distinctive approach to pizza.
Baked Penne with Eggplant,
Tomatoes, Olives and Cheese
7
Prep Time: 10 min., Cook Time: 65 min., Serves: 8
Tbsp. olive oil, divided
1 Tbsp. minced garlic
1 medium eggplant, cut into cubes
4 Tbsp. fresh oregano, chopped
1 can (4-1/4 oz) chopped black olives
1 jar (24 oz.) olive oil and garlic pasta sauce
1/4 tsp. each: salt and pepper
1 box (16 oz.) penne pasta
2 cups (8 oz) Sargento® Artisan Blends™ Shredded
Mozzarella & Provolone Cheese, divided
Preheat oven to 350°F. Brush a 13x9x2-inch baking
dish with 1 Tbsp. olive oil.
In a heavy skillet, combine remaining olive oil, garlic,
eggplant and oregano. Cook 15 minutes until eggplant
softens. Mix in olives and pasta sauce and simmer for 10
minutes on medium heat, stirring occasionally. Season
with salt and pepper. Remove from heat.
Meanwhile, cook penne in boiling salted water for 11
minutes to al dente firm. Drain.
Stir penne into vegetable mixture. Fold in 1-1/2 cups
cheese. Transfer to the prepared baking dish; sprinkle
with remaining cheese and cover with foil. Bake
25 minutes. Remove foil and bake about 15 minutes
more until cheese begins to brown.
Farfalle Bake with Butternut Squash, Hot Corn, Cheese and
Prosciutto, Rosemary Chive Casserole
and Mozzarella Cheese
Prep Time: 15 min., Cook Time: 60 min., Serves: 8 2
Prep Time: 15 min., Cook Time: 50 min., Serves: 8
eggs, beaten
2 tsp. olive oil 2 cans (14 oz. each) creamed corn
1 medium red onion, chopped 1 can (4 oz.) diced green chilies
2 Tbsp. fresh rosemary, chopped 1/2 cup finely chopped fresh chives
8 slices prosciutto, torn into bite-sized pieces 3/4 cup cornmeal
4 cups butternut squash, peeled and cubed 2 cups (8 oz) Sargento® Artisan Blends™ Shredded
1 box (16 oz.) farfalle (bowtie) pasta Double Cheddar Cheese, divided
2 Tbsp. butter 1/4 tsp. salt
2 Tbsp. flour 2 tsp. butter, softened
2 cups half-and-half
1 tsp. nutmeg Preheat oven to 350°F.
2 cups (8 oz) Sargento® Artisan Blends™ Shredded In a bowl, stir together eggs, corn, chilies, chives
Whole Milk Mozzarella Cheese, divided
and cornmeal. Fold in 1-3/4 cups cheese and salt.
Preheat oven to 350°F. Heat olive oil in a heavy medium Grease 12-inch baking dish with butter and pour corn
saucepan over medium heat. Add onion, rosemary and
prosciutto. Sauté 5 minutes until onion is soft. Remove from
and cheese mixture into it.
Bake 45-50 minutes until golden brown. Remove
heat and set aside. from oven; top with remaining cheese. Let stand
Blanch squash in boiling water for 5 minutes until soft.
Remove and pat dry. Bring 4-6 quarts of salted water to a 10 minutes before serving.
rolling boil. Stir in pasta and cook until tender but firm, about
10 minutes. Remove from heat, drain well and return to pot
and cover.
Melt butter in medium saucepan. Whisk in flour until
smooth. Gradually whisk in half-and-half until smooth and it
just begins to bubble; stir in nutmeg.
Add squash and onion mixture to pasta and then stir in
sauce. Place half of pasta mixture in 9x13-inch baking dish.
Sprinkle with 1 cup cheese. Top with remaining pasta mixture
and remaining cheese. Bake in a 350°F oven, uncovered, for
30-35 minutes until golden brown.