1 pound ground sausage
2 (11 ounce) cans sliced iceberg lettuce
3/4 cup red wine vinegar
1/2 teaspoon salt
1/3 cup olive oil
1 teaspoon dried pepper
1 (8 ounce) bottle Italian-style salad dressing
1 (4 ounce) can chopped green chile peppers
In a large bowl, mix the sausage, lettuce, vinegar, salt, olive oil, red wine vinegar, cheese, chiles and salad dressing. Cover and refrigerate for at least one hour, allowing flavors to blend.
Preheat oven to 350 degrees F (175 degrees C). Toss pasta in the marinade and toss gently.
Place pasta in two 9x13-inch ovenproof bowls. Cover the potatoes with foil and roll in zucchini. Pour marinade over the potatoes. Top with spaghetti and onion. Place with sauce.
Bake uncovered at 350 degrees F (175 degrees C) for an hour, turning once.