Summer Skillet Pasta
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This summer pasta bake is a seasonal favorite, using up all the summertime vegetables with smoky andouille sausage for a quick skillet dinner!
IT IS SUMMERTIME! The sun is shining, the state fair is open, ice cream and watermelon are being consumed left and right, and now we have this. This, a thing of beauty.
why you’ll love this summer pasta bake
- Repurposes summer vegetables. This is the perfect opportunity to use up all of the summer veggies and produce – zucchini, yellow squash, bell peppers, corn, basil – you name it.
- Kid-friendly dinner for picky eaters. Even the pickiest of eaters will love this, sneaking in all the hearty veggies for a wholesome dinner.
- Perfect for entertaining. And of course, this summer skillet makes for a lovely summer night of entertaining or for weekend company – it’s easy to assemble, feeds a ton of people, and can be made ahead of time.
- Makes for excellent leftovers. The leftovers taste even better the very next day, really letting the flavors of the sausage, vegetables, and sauce meld together overnight.
- Freezer meal. This recipe freezes and reheats like a dream, keeping in the freezer for up to 2 months, excellent for meal prep!
What is a summer skillet pasta?
This is essentially an easy pasta bake, a family-friendly dish using up the bounty of summer veggies with smoky andouille sausage, a hearty tomato sauce, and a bubbly layer of melted mozzarella cheese.
How to make summer pasta bake
- Boil the pasta. Cook the pasta in a large pot of salted water until al dente. Drain well and set aside.
- Sauté the vegetables. First cook the zucchini and squash until tender in a large cast iron skillet, setting aside. Then cook the sausage, bell pepper, and onion until tender, stirring in the aromatics until fragrant.
- Build the sauce. Stir in the diced tomatoes and season with salt and pepper, to taste, simmering until thickened, about 10 minutes.
- Combine everything. Stir in the cooked pasta, zucchini, squash, and fresh basil. Then sprinkle the cheese on top in an even layer.
- Bake and melt. Place the skillet into the oven and bake until the cheese is melted, golden brown and bubbling, about 15 minutes. If the skillet is not oven-safe, transfer to a greased baking dish, then bake as directed.
- Serve. Let the pasta bake stand for 10 minutes (to ensure it holds its shape) before serving.
pro tip
Cook the pasta just shy of al dente.
This will prevent the pasta from getting mushy in the oven.
Variations and substitutions
- Pasta: rigatoni or ziti
- Protein: crumbled Italian sausage, ground beef, ground chicken, or ground turkey
- Vegetables: mushrooms, eggplant, broccoli, cauliflower, spinach, or kale
- Cheese: monterey jack, provolone, gouda, or fontina
More summertime recipes
Tools For This Recipe
Large cast iron skillet
Summer Skillet Pasta: Frequently Asked Questions
Use a sturdy, textured pasta shape such as penne, rigatoni or ziti, perfect for trapping sauce and cheese.
Yes, but boil the pasta 1-2 minutes before it reaches al dente, slightly undercooking it. This will prevent the pasta from becoming mushy as it will continue to cook in the oven.
Absolutely! But because dried herbs are often more potent and concentrated than fresh herbs, you need less when using dry. For example, 1 teaspoon dried basil = 1 tablespoon fresh basil.
Skip the andouille sausage and increase the amount of the other vegetables.
Some white wine, garlic parmesan knots, roasted potatoes (for something extra starchy), or my favorite Italian chopped salad are all excellent accompaniments.
Yes! Assemble the unbaked pasta mixture, cover tightly with plastic wrap and store in the fridge for up to 48 hours.
Yes, but freeze before baking. Assemble the unbaked pasta bake in a freezer-safe dish, cover tightly with plastic wrap, then aluminum foil. Label, date, and freeze up to 2 months. To reheat, thaw overnight in the fridge, remove the plastic wrap and bake as directed, adding a few more minutes of cook time as needed.
Summer Skillet Pasta
Video
Ingredients
- 8 ounces penne, rigatoni, or ziti
- 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
- ⅓ cup chopped fresh basil leaves
- 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 cast iron 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.
Equipment
Notes
- Slightly undercook the pasta. This is the secret to avoid mushy, limp noodles. As a general rule, cook the pasta 1-2 minutes less than the package instructions for al dente.
- Use a cast iron skillet. Cast iron skillets are oven-safe and have excellent heat retention, allowing for a seamless transition from the stovetop to the oven.
- Sauté the vegetables first. Never add raw vegetables directly to the pasta bake. Always pre-cook the vegetables first before assembling the dish for maximum flavor.
- Freshly grated cheese goes a long way. Avoid pre-shredded cheese as they contain anti-caking agents that hinder their ability to melt properly.
- Broil for 1-2 minutes (optional). Switch the oven to broil for 1-2 minutes to achieve that perfect golden-brown crust on top.
- Let it stand for 10 minutes. Allowing the pasta bake to rest for at least 10 minutes will ensure that the pasta mixture will hold up its shape upon serving.
- Freeze before baking. This will preserve the texture, preventing the noodles from becoming mushy and the sauce from breaking. This also allows everything to cook together perfectly during the final bake.
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