Rustic Baked Pasta With Roasted Vegetables And Sausage

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Nutrition per serving    (USDA % daily values)
CAL
519
FAT
90%
CHOL
64%
SOD
97%

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Ingredients for 10 servings

16 ounces whole milk ricotta cheese

1 tablespoon kosher salt

2 eggs

4 links Italian sausage , cooked and sliced

1/2 cup tomato sauce

1 lb pasta (I used penne)

2 large tomatoes , quartered

1 zucchini , sliced vertically

fresh ground pepper , several grinds

1 teaspoon dried Italian herb seasoning (I used Italian Blend by Penzey's)

1 head garlic , remove outer layer, separate into cloves

12 ounces mozzarella cheese , shredded

1/4 cup olive oil

1 large sweet onion , peeled and quartered

1/4 cup parmesan cheese , grated

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