In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink; drain. Stir in the spaghetti sauce, egg noodles, water and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pasta is tender, stirring occasionally.
Combine the ricotta, Parmesan and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cover and cook 3-5 minutes longer or until cheese is melted.
I just use ground Italian turkey instead of links.
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 120 (30%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 66.2mg||20 %|
|Sodium 14237.3mg||491 %|
|Potassium 986.6mg||26 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 38.2g|
|Protein 28.8g||41 %|
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Calories per serving: 400
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