Baked Pearl Couscous with Italian Sausage, Zucchini and Spinach

This creamy baked pearl couscous with Italian sausage, zucchini and spinach is the perfect weeknight dinner. It’s hearty, flavorful and comes together in just 35 minutes with minimal effort. The best part? Everything bakes in one tray, so cleanup is a breeze.

Italian sausage simmers with pearl couscous, crushed tomatoes, zucchini and spinach in a creamy tomato sauce, then topped with Parmesan cheese for a golden, bubbly finish. Serve it straight from the oven for a comforting meal the whole family will love.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian Herb PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to middle position. Wash and dry produce. Trim and halve zucchini lengthwise, then slice crosswise into ¼-inch half-moons. If sausage is in casings, remove casings and discard.
2. Place sausage in an oven-safe baking dish (or use a disposable foil tray). Break sausage into bite-sized pieces using two forks or your hands. Add zucchini, couscous, crushed tomatoes, Italian herb paste, chicken stock concentrate, ¼ cup water, cream cheese, half the Tuscan Heat Spice (or all if you prefer more heat), salt and pepper. Stir to combine; lumps of cream cheese are fine.
3. Top the mixture with spinach, spreading it evenly and pressing down gently so no leaves hang over the edges. Cover the dish tightly with foil. Bake on the middle rack for 25 minutes.
4. Carefully remove foil (watch out for steam). Stir until cream cheese is smooth and spinach is fully incorporated. Sprinkle Parmesan cheese over the top. Return to the oven, uncovered and bake until sausage is cooked through and cheese is melted, 10-12 minutes more.
5. Divide among shallow bowls and serve hot.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute Italian pork sausage with chicken or turkey sausage or use a plant-based sausage for a vegetarian version.

Can I add other vegetables?

Absolutely! Bell peppers, mushrooms or cherry tomatoes would be great additions. Just chop them into bite-sized pieces and add them with the zucchini.

How do I know when the sausage is fully cooked?

The sausage is done when it reaches an internal temperature of 160°F (71°C) and is no longer pink in the center. You can also cut a piece to check.