One-Pan Italian Sausage and Pearl Couscous Bake with Zucchini and Spinach

This hearty one-pan bake brings together savory Italian sausage, tender pearl couscous and fresh vegetables in a rich, creamy tomato sauce. With just a few minutes of prep and a short time in the oven, you can have a satisfying dinner that the whole family will love.

The best part? Everything cooks together in a single tray, so cleanup is a breeze. Simply toss or recycle the tray when you’re done and enjoy more time at the table.

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Ingredients

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

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian Herb PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Trim zucchini, halve lengthwise, then slice crosswise into ¼-inch half-moons. Remove sausage from casing if necessary; discard casing. Place sausage in an oven-safe baking dish or tray. Using two forks, break sausage into bite-size pieces.
2. Add zucchini, couscous, crushed tomatoes, Italian herb paste, stock concentrate, ¼ cup water, cream cheese, half the Tuscan Heat Spice, salt and pepper; stir to combine (lumps of cream cheese are fine). Top with spinach, spreading evenly and pressing down so no leaves hang over edges. Cover tightly with foil.
3. Bake on middle rack for 25 minutes. Carefully remove foil (watch for steam). Stir until cream cheese is smooth and spinach is incorporated. Sprinkle Parmesan over top. Return to oven, uncovered and bake until sausage is cooked through and cheese melts, 10-12 minutes more.
4. Divide among shallow bowls and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey Italian sausage or even a plant-based sausage for a vegetarian option.

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 should be browned and reach an internal temperature of 160°F. If you don’t have a thermometer, cut a piece to check that it’s no longer pink inside.