Summer Skillet Pasta
Cheesy baked pasta with the best summer vegetables and andouille sausage! Even your picky eaters will gobble this up!
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.