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Summer Skillet Pasta - Cheesy baked pasta with sauteed garlicky summer vegetables and andouille sausage! Even your picky eaters will gobble this right up!

Cheesy baked pasta with sauteed garlicky summer vegetables and andouille sausage! Even your picky eaters will gobble this right up!

Summer Skillet Pasta - Cheesy baked pasta with sauteed garlicky summer vegetables and andouille sausage! Even your picky eaters will gobble this right up!

So Ben looks at this picture this morning and asks, “What’s that?”

Me: It’s a summer pasta skillet.

Him: So is that rice on top?

Me: No, it’s cheese. Does it really look like rice?

Him: I don’t know. I don’t have my contacts on right now.

So if anyone else was wondering, I would like to clarify that this is not rice. It’s in fact, cheesy, melted goodness right on top. Something way better than said rice.

And, best of all, we get to use up all of our summer veggies in this! Zucchini, squash, bell peppers, onions – add them all right in! It pairs perfectly with the smoky andouille sausage but you can easily omit if you want to keep this strictly vegetarian.

Just remember to top this off with mozzarella cheese, not rice.

Summer Skillet Pasta - Cheesy baked pasta with sauteed garlicky summer vegetables and andouille sausage! Even your picky eaters will gobble this right up!

Summer Skillet Pasta

Summer Skillet Pasta

Yield: 6 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Cheesy baked pasta with sauteed garlicky summer vegetables and andouille sausage! Even your picky eaters will gobble this right up!
4.9 stars (10 ratings)
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Ingredients

  • 8 ounces penne rigate
  • 2 tablespoons olive oil, divided
  • 1 zucchini, sliced
  • 1 large yellow squash, sliced
  • 6 ounces Andouille sausage, sliced
  • 1 red bell pepper, chopped
  • ½ sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 ¼ teaspoons Italian seasoning
  • 1 28-ounce can diced tomatoes
  • Kosher salt and freshly ground black pepper, to taste
  • â…“ cup chopped fresh basil
  • 8 ounces mozzarella cheese, shredded

Instructions

  • Preheat oven to 350 degrees F.
  • In a large pot of boiling salted water, cook pasta according to package instructions until al dente; drain well.
  • Heat 1 tablespoon olive oil in a large oven-proof skillet over medium high heat. Working in batches, add zucchini and squash, and cook, stirring occasionally, until golden, about 3-4 minutes; set aside.
  • Add remaining 1 tablespoon olive oil to the skillet. Stir in sausage, bell pepper and onion until golden, about 4-5 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
  • Stir in diced tomatoes. Reduce heat and simmer until slightly thickened, about 7-10 minutes; season with salt and pepper, to taste.
  • Stir in pasta, zucchini, squash and basil until well combined; sprinkle with cheese.
  • Place into oven and bake until bubbly and golden brown, about 15 minutes.
  • Serve immediately.

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