Hearty Pasta Casserole Recipe

Ingredients

• 2 cups cubed peeled butternut squash
• 1/2 pound fresh brussels sprouts, halved
• 1 medium onion, cut into wedges
• 2 teaspoons Crisco® Pure 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

• 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.
• Meanwhile, cook pasta according to package directions. In a large nonstick skillet, cook sausage and garlic over medium heat until meat is no longer pink; drain. Add tomatoes and tomato paste; cook and stir over medium heat until slightly thickened, about 5 minutes.
• Drain pasta and return to the pan. Add sausage mixture, 1 cup mozzarella, 1/4 cup Asiago and roasted vegetables.
• 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.

Hearty Pasta Casserole published in Country Woman November/December 2005, p37