This was a delicious dish packed with veggies. Everyone in the house enjoyed it! It’s another way to use all the good veggies of summer.
Summer Veggie Baked Pasta
Recipe adapted from Cooking Light magazine.
6 ounces multi-colored rotini
1 package Sweet Italian Sausage, sliced (I got it from Trader Joe’s)
1 Tbsp. olive oil
1 large zucchini, chopped
2 medium yellow squash, chopped
2 large tomatoes, chopped
1 small yellow onion, diced
2 garlic cloves, minced
1 1/2 c. shredded mozzarella cheese, divided
4 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1 tsp. salt, divided
1/8 tsp. crushed red pepper
1/2 c. part-skim ricotta cheese
2 eggs, lightly beaten
Cook pasta to al dente according to package directions, omitting fat and salt. Drain and set aside.
Heat a large skillet to medium-high heat and add oil. Add zucchini, squash, and onion and saute for 5 minutes. Add sausage, tomatoes, and garlic and saute for another 3 minutes. Remove from heat and add pasta, 1 c. shredded mozzarella, basil, oregano, 1/2 tsp. salt, and pepper.
In a small bowl, combine ricotta cheese, eggs, and remaining 1/2 tsp. salt.
Stir into pasta mixture. Spoon pasta into a 2 quart casserole prepared with cooking spray.
Top with remaining shredded cheese and bake at 400 degrees for 15 minutes or until golden and bubbly.
Husband Rating: Didn’t get one… that seems to be happening more often! I will work on hounding him for his thoughts! 🙂
Food For Thought: This would also be delicious as a meatless dish or a side dish (if you took out the sausage). I liked that it was a full balanced meal (minus fruit) without having to make multiple things!