“Life is a combination of magic and pasta,” said legendary Italian filmmaker Federico Fellini. We couldn't agree more. Nothing up our sleeves here. Farfalle pasta gets tossed in a robust tomato sauce with pieces of fennel-flecked Italian sausage and fresh zucchini before it's topped with mozzarella cheese and baked to golden-brown perfection. The delicious, filling flavors are no illusion, but this meal will still disappear before your very eyes.
Trim zucchini ends, halve lengthwise, and cut into ¼" half-moons.
Halve ciabatta horizontally.
Remove sausage from casing.
In a mixing bowl, stir together half the garlic (reserve remaining for zucchini), 1 Tbsp. olive oil, and a pinch of Parmesan (reserve remaining for pasta). Set aside.
Cook the Farfalle
Add pasta to boiling water and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Return to pot and toss with 1 tsp. olive oil.
While pasta cooks, start sauce.
Start the Sauce
Place a large non-stick pan over medium-high heat.
Add ½ tsp. olive oil and Italian sausage to hot pan. Stir occasionally, breaking up with a spoon, until no pink remains, 4-6 minutes.
Transfer sausage to a plate and reserve 1 tsp. oil in pan.
Return pan to medium heat. Add zucchini and remaining garlic. Stir often until zucchini is lightly browned and begins to soften, 4-5 minutes.
Finish the Sauce
Add marinara sauce, reserved pasta cooking water, cooked pasta, and remaining Parmesan to pan. Stir until completely combined.
Stir in cooked sausage.
Remove from burner.
Bake the Casserole and Garlic Bread
Transfer sauce to prepared casserole dish. For best results, use an 8" casserole dish. Top with mozzarella and place on one half of prepared baking sheet.
On other half of baking sheet, place ciabatta halves, cut side up, and brush with garlic-Parmesan oil.
Bake in hot oven until mozzarella is melted and bread is golden brown, 7-9 minutes.
Rest baked casserole 5 minutes.
Serve family-style. Bon appétit!