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)
Ingredients
8ouncespenne rigate
2tablespoonsolive oil, divided
1zucchini, sliced
1large yellow squash, sliced
6ouncesAndouille sausage, sliced
1red bell pepper, chopped
½sweet onion, chopped
3clovesgarlic, minced
1 ¼teaspoonsItalian seasoning
128-ounce can diced tomatoes
Kosher salt and freshly ground black pepper, to taste
⅓cupchopped fresh basil
8ouncesmozzarella 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.