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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Loaded with colorful, flavorful roasted veggies, this recipe became an instant hit with us when it was developed in the Country Woman test kitchen. This rustic Italian-inspired casserole is also the perfect main dish to go : it transports easily and retains heat well. A great make-ahead, too! Ingredients:
2 cups cubed peeled butternut squash |
1/2 pound fresh brussels sprouts, halved |
1 medium onion, cut into wedges |
2 teaspoons olive oil |
1 package (13-1/4 ounces) whole wheat penne pasta |
1 pound italian turkey sausage links, casings removed |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) italian stewed tomatoes |
2 tablespoons tomato paste |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided |
1/3 cup shredded asiago cheese, divided |
Directions:
1. In a large bowl, combine the squash, brussels sprouts and onion; drizzle with oil and toss to coat. Spread vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 30-40 minutes or until tender.
2. Meanwhile, cook pasta according to package directions. In a large nonstick skillet, cook sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Add tomatoes and tomato paste; cook and stir over medium heat until slightly thickened, about 5 minutes.
3. Drain pasta and return to the pan. Add sausage mixture, 1 cup mozzarella, 1/4 cup Asiago and roasted vegetables.
4. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-40 minutes or until heated through. Uncover; sprinkle with remaining cheeses. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
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